The dish in the image appears to be a creamy, chunky egg salad with boiled eggs, fresh dill, green onion, small vegetables, and a rich mayonnaise-based dressing. The exact original recipe cannot be determined from the photo alone, so this version is designed to closely match its appearance, texture, and flavor.
Ingredients
Makes: about 4 cups / 6 servings
Prep: 15 minutes
Cook: 10–12 minutes
Chill: 30–60 minutes
Main ingredients
8 large eggs
½ cup mayonnaise
2 tbsp sour cream or Greek yogurt
1 tbsp yellow or Dijon mustard
2 tbsp finely chopped fresh dill
3 tbsp finely chopped green onions
¼ cup finely diced carrot
2 tbsp finely diced celery
2 tbsp finely diced dill pickles
1 tsp pickle juice
½ tsp salt, or to taste
¼ tsp black pepper
¼ tsp garlic powder
⅛ tsp paprika
1 tsp lemon juice
1–2 tbsp finely chopped fresh parsley, optional
For the creamy yellow appearance
1 additional egg yolk, optional
1–2 tbsp mayonnaise, if needed
The extra yolk makes the salad particularly rich and gives it the yellow color visible in the photograph.
Full Method
- Boil the eggs
Place the eggs in a saucepan in a single layer.
Cover with cold water by about 1 inch.
Bring the water to a full boil.
Turn off the heat and cover the pan.
Leave for 10–12 minutes.
Transfer immediately to ice water for at least 5 minutes.
Peel once completely cooled.
- Prepare the vegetables
Finely dice:
Green onion
Carrot
Celery
Dill pickles
Chop the dill fairly finely, but leave a little for garnish.
Tip: Pat the pickles and vegetables dry with paper towel. Excess moisture can make the finished salad watery.
- Make the dressing
In a bowl, combine:
Mayonnaise
Sour cream/Greek yogurt
Mustard
Pickle juice
Lemon juice
Salt
Black pepper
Garlic powder
Paprika
Mix until smooth.
- Prepare the eggs
For the texture shown in the photograph, don’t completely mash the eggs.
Chop about 6 eggs into medium pieces.
Mash the remaining 2 eggs more finely.
Add the optional extra yolk if you want a richer yellow color.
This gives you the combination of creamy and chunky textures visible in the image.
- Combine
Add the eggs, carrot, celery, pickles, green onion and dill to the dressing.
Fold gently rather than stirring aggressively.
You want some recognizable pieces of egg remaining.
- Adjust the consistency
If it seems too thick, add:
1 tbsp mayonnaise at a time
If it seems too loose, refrigerate it for 20–30 minutes before adding more ingredients.
Taste and adjust the salt, mustard, lemon juice and pepper.
- Chill
Cover and refrigerate for at least 30 minutes.
For the best flavor, let it rest for 1–2 hours.
- Garnish
Transfer to a serving bowl or glass jar.
Top with:
Fresh dill
A few thinly sliced green onions
Tiny pieces of carrot
A light sprinkle of paprika
For a presentation similar to the photo, mound the salad slightly above the rim of the container.
Flavor Profile
This version is:
Creamy: mayonnaise + sour cream
Rich: egg yolks
Tangy: mustard, pickle juice and lemon
Fresh: dill and green onion
Slightly crunchy: carrot and celery
Savory: garlic, pepper and paprika
For a more traditional deli-style flavor, increase the mustard and pickles.
Nut & Allergen Information
Does this recipe contain nuts?
No. The recipe itself contains no peanuts or tree nuts.
However, if you have a serious allergy, check the labels of:
Mayonnaise
Mustard
Pickles
Sour cream/Greek yogurt
Any packaged seasoning
Manufacturing facilities can process nuts, so packaged products may carry cross-contact warnings.
Major allergens
This recipe normally contains:
Eggs — YES
Milk — YES, if using sour cream or Greek yogurt
Mustard — YES, depending on the mustard used
Soy — POSSIBLE, depending on the mayonnaise
Peanuts — NO
Tree nuts — NO
Wheat/gluten — usually NO, but check packaged condiments
For a dairy-free version, replace sour cream with additional mayonnaise or a dairy-free yogurt.
For an egg-free version, this particular recipe would need to be substantially changed because eggs are the main ingredient.
Approximate Nutrition
Per serving, assuming 6 servings:
Nutrient Approx. amount
Calories 280–320 kcal
Protein 9–11 g
Fat 25–28 g
Saturated fat 5–6 g
Carbohydrates 3–5 g
Fiber ~1 g
Sugar ~2 g
Sodium 400–550 mg
Cholesterol ~250–300 mg
Values vary considerably depending on the mayonnaise, sour cream, pickle and serving size.
Lower-calorie option
Use:
¼ cup mayonnaise
¼ cup Greek yogurt
This substantially reduces the mayonnaise while keeping the salad creamy.
How to Serve
It’s excellent with:
Toast
Crackers
Croissants
Sandwich bread
Lettuce cups
Cucumber slices
Baked potatoes
Wraps
Toasted pita
As a side dish with grilled chicken
For the presentation in the photograph, serve it chilled in a small glass jar or bowl with fresh dill on top.
Recipe Q&A
Can I make this ahead of time?
Yes. Refrigerate it in a sealed container and ideally use it within 3–4 days.
Why is my egg salad watery?
Usually because of excess moisture from pickles, vegetables or yogurt. Drain ingredients thoroughly and refrigerate the finished salad before adjusting the dressing.
How do I make it extra creamy?
Mash 1–2 additional egg yolks into the dressing and add a tablespoon of mayonnaise.
How do I make it chunkier like the picture?
Cut most of the eggs into roughly ½-inch pieces and fold them in gently.
Can I use dried dill?
Yes. Use about 1 teaspoon dried dill in place of 2 tablespoons fresh, although fresh dill gives a much better flavor and appearance.
Can I leave out the celery?
Absolutely. Carrot, green onion and dill are sufficient.
Can I add cheese?
Yes. A small amount of finely grated cheddar can make it richer, although it isn’t necessary for the pictured style.
Can I make it spicy?
Add:
¼–½ tsp cayenne, or
chopped jalapeño, or
a little hot sauce.
Why add pickle juice?
It gives the salad acidity and extra pickle flavor without making it excessively wet.
How do I get the bright yellow color?
Use fully cooked egg yolks and mash some of the yolks into the mayonnaise mixture. A tiny amount of turmeric can also intensify the color, but it isn’t necessary.
Can I freeze egg salad?
Not recommended. Mayonnaise and cooked eggs can develop an unpleasant texture after freezing and thawing.
How long can it sit at room temperature?
Because this contains eggs and mayonnaise, don’t leave it at room temperature for extended periods. Keep it refrigerated and return it to the refrigerator promptly after serving.
Is this the exact recipe from the photograph?
No—the photograph doesn’t provide the ingredient list or quantities. This is a photo-inspired reconstruction intended to reproduce its creamy, chunky texture, yellow color, dill garnish, and vegetable flecks.
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