Egg Salad

Egg Salad

by Brava Chef Erin


Servings 4

Active Time:

~10 min

Total Time:

~40 min

About this Recipe

This egg salad is Chef Erin’s version of the classic dish—lemon zest and juice, as well as fresh dill, add a welcome brightness. This egg salad is perfect as a side dish for any summer BBQ or as a delicious filling for an egg salad sandwich. If you don’t have any fresh dill on hand, feel free to use fresh parsley instead.


  • 6 eggs
  • ⅓ cup celery, finely chopped (about 1 stalk)
  • ¼ cup mayonnaise
  • 3 tablespoons red onion, finely chopped
  • 2 teaspoons lemon juice
  • 2 teaspoons fresh dill, finely chopped
  • ½ teaspoon lemon zest

From Your Pantry

kosher salt and black pepper


Brava loaf pan

large bowl

medium bowl

Nutrition Information

Allergens: Eggs


  • Lunch
  • Starter
  • Vegetarian
  • American
  • Dairy Free
  • Eggs
  • Gluten Free
  • Keto
  • Loaf Pan
  • Recipes
  • Salad
  • Serves 4
  • Sides
  • Summer
  • Year Round

  1. 1

    Hard-boil eggs

    • Pour 4 cups of water into Brava loaf pan.
    • Add eggs to loaf pan.
    • Slide loaf pan into top shelf.
    • Position loaf pan above bottom middle lamp.
    • Press green button to begin cooking.
    • While eggs are cooking, fill large bowl with ice water.

  2. 2

    Cool eggs

    • When Brava notifies you, carefully remove loaf pan.
    • Transfer eggs to large bowl with ice water.
    • Let eggs cool for at least 5 minutes.
    • While eggs are cooling, prepare other ingredients.

  3. 3

    Prepare other ingredients

    • In medium bowl, combine celery, mayonnaise, red onion, lemon juice, dill, lemon zest, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Set aside.

  4. 4

    Peel eggs and combine

    • When ready, peel eggs.
    • Coarsely chop eggs.
    • Add eggs to medium bowl with other ingredients and stir to combine.

  5. 5

    Finish and serve

    • Place egg salad in serving bowl and serve.