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No Mayo Deviled Eggs
Lunch American

No Mayo Deviled Eggs

3.9

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl.
  2. 2 Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with chopped green onion.

By Eliz TR

Easy Potato Salad with Dill
Lunch American

Easy Potato Salad with Dill

4.7

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 Place potatoes in a large pot; cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain; steam dry while preparing dressing.
  2. 2 Whisk mayonnaise, apple cider vinegar, dill, salt, and black pepper together in a large bowl; stir in green onions and cucumber.
  3. 3 Add warm potatoes to dressing; toss gently to coat. Cover bowl; refrigerate before serving, at least 2 hours.

By elsaw

Blue Cucumber Salad
Lunch American

Blue Cucumber Salad

4.6

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Scoop out cucumber seeds using a spoon; slice into thick half-moons, then place on a paper towel-lined plate. Sprinkle with ½ teaspoon salt; set aside.
  2. 2 Combine sour cream, onion, white wine vinegar, dill, sugar, and white pepper in a large bowl; fold in blue cheese until incorporated. Pat cucumber slices dry with paper towels; gently stir into blue cheese mixture until evenly coated.
  3. 3 Refrigerate for at least 1 hour; season with salt just before serving.

By madermouse

Asparagus, Snow Pea, and Radish Salad
Lunch American

Asparagus, Snow Pea, and Radish Salad

4.0

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Fill a large saucepan with water; bring to a boil. Add asparagus; boil 1 minute. Add snow peas to pan with asparagus; boil 1 minute more. Drain and pat dry.
  2. 2 Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss gently to combine.
  3. 3 Whisk oil, sugar, salt, and black pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently to coat.

By NutritionSuz

Grandma's Chicken Soup
Lunch American

Grandma's Chicken Soup

5.0

Prep
35 min
Cook
210 min
Total
260 min

Instructions

  1. 1 Clean chicken, remove and discard some, but not all, fat. Place in a large saucepan with carrots, celery, tomatoes, and onion.
  2. 2 Tie dill sprigs into a bunch with kitchen twine. Add to the saucepan, and season with salt and pepper. Add water until chicken is covered by 2 inches.
  3. 3 Cook over medium-low heat until chicken is cooked through, about 3 hours. Remove chicken to a plate and allow to cool, 15 to 20 minutes.
  4. 4 Remove meat from bones, cut into bite-size pieces, and return to the saucepan. Discard bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

By Love2c0ok

Garden Fresh Salad
Lunch American

Garden Fresh Salad

3.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
  2. 2 In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.

By CHEF17411

Minnesota Broccoli Salad
Lunch American

Minnesota Broccoli Salad

4.2

Prep
25 min
Cook
15 min
Total
520 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside.
  3. 3 Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.

By Doughgirl8

Brown Mustard Potato Salad
Lunch American

Brown Mustard Potato Salad

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and run potatoes under cold water to cool.
  2. 2 Combine potatoes, eggs, mayonnaise, onion, brown mustard, pickle relish, parsley, dill, black pepper, and paprika in a large bowl until evenly coated. Serve warm or chill in the refrigerator.

By mommaveg

Grandma Becky's Pasta Salad
Lunch American

Grandma Becky's Pasta Salad

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain. Rinse with cold water, drain, and set aside.
  2. 2 Combine mayonnaise, pickles, onion, lemon juice, mustard, hot sauce, dill, salt, and black pepper in a large bowl; fold in pasta shells and Cheddar cheese.

By dselgy

Avocado-Lime Ranch Dressing
Lunch American

Avocado-Lime Ranch Dressing

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine avocado and garlic in a blender or large food processor and process until well pureed.
  2. 2 Stir mayonnaise, sour cream, and lime juice together in a bowl until well blended. Pour over avocado mixture in the blender. Add dill, parsley, chives, salt, onion powder, and pepper. Puree until liquefied. Serve immediately, or store in the refrigerator until ready to use.

By fabeveryday

Pressure Cooker Potato Salad
Lunch American

Pressure Cooker Potato Salad

4.7

Prep
20 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.
  2. 2 Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
  3. 3 Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.

By Peach822

Greek Yogurt Egg Salad Sandwich
Lunch American

Greek Yogurt Egg Salad Sandwich

3.6

Prep
10 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and place in the refrigerator until cold, about 30 minutes.
  2. 2 Peel the shells off the eggs. Take the yolk from 1 egg and discard. Chop remaining yolk and both egg whites into small bits, leaving it chunky to add texture; place in a bowl. Add Greek yogurt and mustard; mix well. Mix in cherry tomatoes and chives, then mix in lemon juice. Season with dill, garlic powder, sea salt, and pepper.
  3. 3 Put egg salad on a slice of toasted bread. Add spinach and put the other piece of bread on top.

By KelseyP

Lemony Dill Salmon Pasta Salad
Lunch American

Lemony Dill Salmon Pasta Salad

4.3

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain; transfer to a large bowl.
  2. 2 Whisk oil, shallot, capers, lemon zest, lemon juice, dill, garlic, salt, and black pepper together in a large bowl until combined. Add flaked salmon; stir to combine.
  3. 3 Add salmon mixture to pasta; toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.

By thedailygourmet

Creamy Salmon Salad with Mayo
Lunch American

Creamy Salmon Salad with Mayo

3.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Add some salt and pepper to the bottom of a mixing bowl. Flake salmon into the bowl.
  2. 2 Dice dill spears and add to the salmon. Add celery, eggs, green onion, red onion, mayonnaise, yogurt, sour cream, and dill. Blend with a spatula or large spoon.

By shirtless chef

Simple Crab and Shrimp Salad
Lunch American

Simple Crab and Shrimp Salad

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine 1/2 pound shrimp, crabmeat, eggs, peas, corn, green onions, and dill in a large bowl.
  2. 2 Mix sour cream and mayonnaise together in a separate bowl; stir into the bowl with the shrimp mixture. Season with salt and pepper. Garnish with tail-on shrimp.

By Sahara B

Creamy Crab and Pasta Salad
Lunch American

Creamy Crab and Pasta Salad

4.4

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
  3. 3 Mix sour cream, mayonnaise, lemon juice, honey mustard, dill, salt, and pepper together in a bowl until creamy.
  4. 4 Transfer cooked pasta to a large bowl. Add sour cream mixture, crabmeat, bell peppers, and green onions.
  5. 5 Toss until well combined, then cover and chill for 1 to 2 hours before serving.

By dakota kelly

Best-Ever Cucumber Dill Salad
Lunch American

Best-Ever Cucumber Dill Salad

4.6

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
  3. 3 Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth.
  4. 4 Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.

By Margie

Beet and Cucumber Salad
Lunch American

Beet and Cucumber Salad

4.3

Prep
30 min
Cook
Total
50 min

Instructions

  1. 1 Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.
  2. 2 Combine beets and bite-sized hard-boiled egg pieces in a bowl. Drain and discard liquid from onion and cucumber mixture. Stir onion and cucumber into beet mixture.
  3. 3 Stir mayonnaise into beet mixture; arrange sliced hard-boiled egg on top. Sprinkle salad with dill, salt, and black pepper.

By Alf

Chicken Salad with Crushed Pineapple
Lunch American

Chicken Salad with Crushed Pineapple

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

By luv2cook