Recipe for Health: Dilly Egg Salad
Dill’s name comes from the old Norse word “dill” which means “to lull.” This name reflects dill’s traditional use as a stomach soother and insomniac reliever. This spice shares the stage with garlic, which has been shown to have ‘bacteriostatic’ effects.
Dilly Egg Salad
(Makes Six Servings)
6 hard boiled eggs
1 small stalk of celery, diced
1/4 cup red bell pepper, diced
2 tablespoons sweet white onion, diced
6 tablespoons light mayonnaise
1/4 teaspoon black pepper
1/4 teaspoon salt
1 1/2 tablespoons fresh dill, snipped
2 tablespoons capers
- In a medium-sized bowl chop hard boiled eggs. Add celery, red bell pepper and pinion. Mix together.
- In a small separate bowl mix mayonnaise, pepper, salt, dill and capers together. Add to egg mixture and stir together until combined.
- Enjoy on toasted whole grain bread with lettuce and a thick slide of tomato.
In the Kitchen
Both “Dill weed” and seeds may be used for culinary purposes. Dill weed is used to flavor many dishes such as salads, meats and sauces. Dill seed is most often used in the United States for the brine in which dill pickles are cured.
In the Garden
Dill is a companion to lettuce, cabbage, and it attracts beneficial insects. It is a competitor to carrots, caraway, lavender, and tomatoes.
Dill was mentioned both in the Bible and in ancient Egyptian writings. It was considered a sign of wealth and revered for its many healing properties in ancient Greek and Roman cultures. Dill was used by Hippocrates, the father of medicine, in a recipe for cleaning the mouth.
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This recipe series is sponsored by the Center for Nutrition and Healthy Food Systems at Fletcher Allen, focused on building sustainable food in health care.