Smoky Egg Salad with Dill Pollen
Creamy smoky egg salad with preserved lemon and dill pollen. Tips for perfect hard-boiled eggs, make-ahead use, and storage.
Enjoy this egg salad recipe on two slices of your favorite bread for a nice sandwich. This is also great for serving as an appetizer on crackers or toasted crostini. (Place a small piece of fresh dill weed or chives on top of each for a nice garnish).
Submitted by: Chasity M. from Chicago, IL
Yield: 4 sandwiches or 20 appetizers
- Use the gentle boil-then-steep method: bring eggs to a boil, remove from heat, cover and let sit 20 minutes, then ice bath.
- Preserved lemon and dill pollen give bright, savory flavor; chill at least 30 minutes for best results.
- Store in an airtight container in the fridge for 3 to 4 days. Make up to 24 hours ahead for best texture and flavor.
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Preparation Instructions:
Cover 12 eggs with cold water. (Make sure your pot is big enough for all of them to lay flat on the bottom of the pan.)
Bring to a boil, remove from heat and cover. Let sit for 20 min.
After 20 min put hard boiled eggs in an ice water bath to cool.
Once cooled, peel eggs and roughly chop them.
Put chopped eggs in a mixing bowl with minced preserved lemons and minced garlic.
Add all other ingredients except salt to the bowl and mix well. Taste the egg salad and add any extra salt to your preference.
Best if refrigerated for a minimum of 30 minutes to marry all the flavors together.
Enjoy this egg salad on bread for sandwiches or on crackers for an appetizer.
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Frequently Asked Questions
How should I cook the eggs for this recipe?
Place eggs in a single layer in a pot and cover with cold water. Bring to a boil, then remove from heat and cover the pot. Let the eggs sit for 20 minutes, then transfer to an ice water bath to cool. This makes firm yolks without a green ring.
How long does this egg salad keep in the fridge?
Keep the egg salad in an airtight container in the refrigerator for 3 to 4 days. Discard it after 4 days for safety and best quality.
Can I make the egg salad ahead of time?
Yes. Make it up to 24 hours before serving for the best texture and flavor. The salad will hold for up to 2 days, but taste and texture are best within the first day.
What is dill pollen and can I substitute it?
Dill pollen is the aromatic pollen from dill flowers. It is more intense than leafy dill. If you do not have it, substitute 1 tablespoon fresh chopped dill or about 1 teaspoon dried dill for the 1.5 teaspoons of dill pollen called for.
What can I use instead of preserved lemon?
If you do not have preserved lemon, use 1 teaspoon lemon zest plus 1/2 teaspoon lemon juice and a pinch of salt. Another option is 1 tablespoon chopped capers or a small amount of finely chopped lemon peel with salt.
Can I reduce or replace the mayo?
Yes. Substitute plain Greek yogurt, sour cream, or mashed avocado in a 1:1 ratio. If you choose a lighter option, taste and add salt or lemon as needed to balance flavor.
Any tips for peeling hard-boiled eggs easily?
Use eggs that are not ultra-fresh, cool them fully in an ice bath, then crack and roll gently to loosen the shell. Peel under cold running water or use a spoon to lift the shell away starting at the large end.
How do I prevent the egg salad from becoming watery?
Drain any excess liquid from the preserved lemon and reserve only a small amount of the liquid. Pat chopped eggs dry before mixing, avoid overmixing, and chill the salad at least 30 minutes to let it firm up.
How should I cook the eggs for this recipe?
Place eggs in a single layer in a pot and cover with cold water. Bring to a boil, then remove from heat and cover the pot. Let the eggs sit for 20 minutes, then transfer to an ice water bath to cool. This makes firm yolks without a green ring.
How long does this egg salad keep in the fridge?
Keep the egg salad in an airtight container in the refrigerator for 3 to 4 days. Discard it after 4 days for safety and best quality.
Can I make the egg salad ahead of time?
Yes. Make it up to 24 hours before serving for the best texture and flavor. The salad will hold for up to 2 days, but taste and texture are best within the first day.
What is dill pollen and can I substitute it?
Dill pollen is the aromatic pollen from dill flowers. It is more intense than leafy dill. If you do not have it, substitute 1 tablespoon fresh chopped dill or about 1 teaspoon dried dill for the 1.5 teaspoons of dill pollen called for.
What can I use instead of preserved lemon?
If you do not have preserved lemon, use 1 teaspoon lemon zest plus 1/2 teaspoon lemon juice and a pinch of salt. Another option is 1 tablespoon chopped capers or a small amount of finely chopped lemon peel with salt.
Can I reduce or replace the mayo?
Yes. Substitute plain Greek yogurt, sour cream, or mashed avocado in a 1:1 ratio. If you choose a lighter option, taste and add salt or lemon as needed to balance flavor.
Any tips for peeling hard-boiled eggs easily?
Use eggs that are not ultra-fresh, cool them fully in an ice bath, then crack and roll gently to loosen the shell. Peel under cold running water or use a spoon to lift the shell away starting at the large end.
How do I prevent the egg salad from becoming watery?
Drain any excess liquid from the preserved lemon and reserve only a small amount of the liquid. Pat chopped eggs dry before mixing, avoid overmixing, and chill the salad at least 30 minutes to let it firm up.
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