Chef Carla Hall's Egg Salad Recipe: Classic Crunch With Her Secret Dill Trick

Chef Carla Hall’s egg salad recipe transforms a simple lunch into a restaurant-worthy dish with her signature dill trick. 💛 The secret lies in balancing creamy texture with bright, fresh herbs—no mayo overload or bland aftertaste. This version stays crisp at the edges while keeping the filling light enough for sandwiches or salads, proving classic dishes can still feel special.

What sets this apart is Carla’s two-stage mixing method: first folding in herbs and lemon while the eggs are still slightly warm, then adding just enough mayo to bind without weighing it down. The result? A salad that’s tangy, herby, and perfectly textured—no soggy bites here. It’s the kind of recipe that makes you rethink egg salad as a midday staple.

Serve it on crisp toast, piled high in a sandwich, or spooned over greens for a fresh twist. The dill trick—using fresh dill instead of dried—adds a bright, almost citrusy note that cuts through the richness. Trust me, once you try this version, you’ll never go back to the heavy, greasy kind.

Ready in 15 minutes with ingredients you likely already have, this egg salad is the ultimate make-ahead lunch—pack it for work or serve it at brunch. The best part? It tastes even better the next day, so you’ll find yourself making double batches. Let’s get started!

Ingredients for chef carla hall egg salad

Pantry staples plus fresh herbs—Carla’s secret dill trick makes all the difference.

The dill is non-negotiable here. Fresh from the market has the brightest flavor, but if you’re using dried, cut the amount to one-third. Whole Foods or your local farmers market are best for vibrant green stems. The eggs should be room temperature when you start—cold eggs make for a gummy salad. For the mayo, Hellmann’s or Duke’s are my go-tos, but any high-quality brand works. The Dijon mustard adds that perfect tang—no need to splurge on fancy stuff, just make sure it’s not that sweetened kind.

No fresh dill? Substitute with 1 tbsp dried dill, but trust me, it’s not the same. The bacon bits can be swapped for crispy tempeh or chickpeas if you’re keeping it vegetarian. Short on celery? Green onions work in a pinch. The lemon juice should be freshly squeezed—bottled just doesn’t cut it. If you’re prepping ahead, keep the lemon juice separate until you’re ready to mix, or the salad can get too acidic. The olive oil is just for finishing, but don’t skip it—it adds a lovely sheen and richness.

This salad tastes even better the next day—honestly, the flavors meld perfectly after a night in the fridge. Store it in an airtight container for up to 3 days. For extra crunch, keep the bacon bits or tempeh separate and add them just before serving. If you’re making it ahead for a brunch, double the batch—it disappears fast. The texture is key here, so avoid overmixing. A few lumps are totally fine; they’ll disappear once you fold in the mayo.

Step-by-step instructions for chef Carla Hall's egg salad

Here's how to make this iconic egg salad with Carla's signature dill trick and perfect texture.

Place the 8 whole large eggs in a saucepan and cover them with cold water by about 1 inch. Bring to a rolling boil over high heat, then immediately reduce to medium-low heat and cook for exactly 9 minutes. This timing gives you perfectly set yolks without turning them rubbery.

Transfer the eggs to a bowl of ice water for 10 minutes to stop the cooking process. The water should be cold enough to create a noticeable temperature contrast when you touch it. Once cooled, peel the eggs under running water to remove any loose shells. I like to crack them gently at both ends first—this makes peeling much easier.

Cut each egg into 8 equal-sized pieces (about ½-inch chunks) and place them in a large mixing bowl. Use a sharp chef's knife for clean cuts—this ensures even distribution in the salad. While you're working, finely dice the ¼ cup yellow onion and ¼ cup celery into tiny pieces, about ⅛-inch or smaller.

Here's Carla's secret: chop the ⅓ cup fresh dill even finer than the other vegetables. You want it to almost disappear into the salad—this creates that signature herby flavor without overwhelming the texture. Add the onions, celery, and dill to the bowl with the eggs.

In a separate small bowl, whisk together the ½ cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. The mixture should be smooth with no lumps—if you see any, whisk vigorously for another 10 seconds. This is the base that will bind everything together.

Pour the wet mixture over the egg and vegetable combination. Using a rubber spatula, gently fold everything together until fully incorporated. Don't overmix—just enough to combine. The eggs should be evenly coated but still retain their distinct texture. Taste a small spoonful and adjust seasoning if needed.

Gently stir in the 2 tablespoons crispy bacon bits (or tempeh for vegetarian) using a gentle folding motion. You want them distributed evenly but still visible throughout the salad. The bacon adds that classic crunch that makes this egg salad special.

Let the salad rest in the refrigerator for 30 minutes before serving. This chilling time allows all the flavors to meld together perfectly. When ready to serve, drizzle with 1 teaspoon extra-virgin olive oil and toss gently. The oil adds a silky finish and helps the salad hold its shape on bread or crackers.

Essential equipment for this recipe

Mixing Bowl Essentials

Start with a large stainless steel mixing bowl—I love the OXO Good Grips brand because the non-slip base prevents accidents. The bowl should be at least 8-inch diameter to accommodate all ingredients without crowding. For the wet ingredients, a small glass or ceramic bowl (like Pyrex) works best for whisking mayo—it’s easier to see lumps and clean up afterward. 🥫

Knives and Cutting Tools

A sharp chef’s knife (I use a Wüsthof Ikon) is non-negotiable for chopping eggs and vegetables evenly. Pair it with a cutting board—maple or bamboo (like John Boos) to avoid dulling your knife. For the dill, a pair of kitchen shears speeds up the process while keeping your fingers safe. Pre-chill your cutting board in the freezer for 10 minutes before dicing onions to prevent them from releasing too much sulfur smell.

Measuring Tools

Precision matters here! Use a stainless steel measuring cup set (like Farberware) for the mayo and lemon juice. For the ½ teaspoon salt and ¼ teaspoon pepper, a small spice scoop (I keep one from Penzeys Spices) ensures accuracy. A microplane comes in handy for zesting extra lemon if you want to boost brightness—just ¼ teaspoon adds a lovely citrusy note without overpowering.

Optional Crunch Add-Ins

If you’re adding crispy bacon bits, toast them in a lightly oiled skillet over medium heat for 3-4 minutes until golden. For a vegetarian crunch, crispy tempeh works beautifully—press ½ cup tempeh slices in a pan with 1 teaspoon olive oil for 4 minutes per side until crispy. Store extras in an airtight container at room temperature for up to 5 days to keep them fresh. 🥓

Serving Essentials

For sandwiches, grab crusty sourdough bread (like Brioche from your local bakery) or gluten-free baguette slices if needed. A small offset spatula helps spread the salad evenly without tearing the bread. For plating, a white ceramic bowl (like Le Creuset) makes the salad look restaurant-worthy. Keep a small squeeze bottle (like OXO Good Grips) handy for drizzling olive oil—it’s mess-free and professional. ✨

Frequently asked questions