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Dill Egg Salad Canapés

Photo by Andrea Kunkel

Photo by Andrea Kunkel

I’m super excited to share with you this super easy, yet delicious recipe for Dill Egg Salad Canapés. With New Year’s around the corner, we all want to impress family and friends with tasty finger food.

My Dill Egg Salad has a special meaning for me. Firstly, I absolutely adore dill. I am born and raised in the Czech Republic and my mom grows fresh herbs, fruit and vegetables in her garden. Every time, I smell dill, I immediately think of her growing dill and us harvesting it and using it in the kitchen. Secondly, when I met my husband, I used to live and work in London while he lived in Dallas, Texas. We were in two-year long-distance relationship and traveling back and forth between Dallas and London. I used to by egg salad sandwich at the airport every time I traveled to Dallas to see him. So, I thought, why not to combine both together and that’s how Dill Egg Salad was created!


  • 5 eggs

  • 2 Tbsp finely diced celery stalk

  • 1 spring onion finely diced

  • 2 Tbsp light mayo

  • 1 tsp Dijon mustard

  • 1 Tbsp finely chopped dill, and more for garnish

  • Salt and pepper, to taste

  • Pickled red onion, for garnish

  • French baguette


  1. Bring water to boil and boil the eggs for 12 minutes. Then place them into an ice bath (water with ice cubes) and let it cool down. Peel and dice.

  2. In a large bowl, mix the diced eggs, celery, spring onion, mayo, Dijon mustard, dill, salt and pepper. Stir to combine.

  3. Serve egg salad on a toasted French baguette and garnish with more fresh dill, black pepper and pickled red onion.

Recipe Notes

Leftover egg salad will keep in the refrigerator for 2-3 days. Stir leftovers before serving. It is also a great salad for meal prep and packed lunches!