Dill Egg Salad Canapés
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Fresh, creamy, and herbaceous, these Dill Egg Salad Canapés are a delightful twist on a classic. Served on crisp toasts or tender rounds of bread, they’re the perfect combination of comfort and sophistication. Whether you're hosting a spring luncheon, planning a picnic, or building an appetizer tray for a holiday gathering, these little bites bring big flavor with minimal fuss.
A Classic Appetizer:
Egg salad is a timeless favorite, loved for its creamy texture and mild, comforting flavor. In this canapé version, it’s elevated with the bright, grassy notes of fresh dill and a touch of lemon for balance. Presented in small, elegant portions, this recipe turns everyday egg salad into something worthy of your prettiest platter.
The beauty of these canapés is in their versatility. They’re as fitting for a bridal shower or afternoon tea as they are for a casual brunch or snack. You can use toasted baguette slices, rye cocktail bread, or even buttery crackers as the base—whatever suits your style and occasion.
Why You’ll Love This Recipe:
Simple but Impressive: Classic ingredients are thoughtfully presented in this easy appetizer recipe.
Bright & Herby Flavor: Fresh dill adds a fragrant twist to traditional egg salad. Served over avocado, this appetizer is so fresh and delicious!
Perfect for Entertaining: Easy to prep ahead and assemble just before serving.
Gathering Ingredients:
Hard Boiled Eggs.
Mayonnaise.
Sour Cream.
Dill Pickle Juice. If you do not have dill pickle juice, you can replace this ingredient with distilled white vinegar or lemon juice.
Dill Pickles. Feel free to omit this ingredient, if desired.
Fresh Dill & Parsley.
Salt & Pepper.
Avocados. You can omit the avocado, if desired. These are for serving the final appetizer and are not mixed into the egg salad.
Melba Toasts. You can also use homemade crostini, crackers, or sourdough toasts. Whatever type of toast that you use, make sure that it is bite size!
Flaky Sea Salt.
How to Make Dill Egg Salad Canapés:
Step One: Make the hard boiled eggs. Bring a large pot of water to a rapid boil. Once the water is bubbling rapidly, carefully place the eggs into the water. Boil the eggs for 12 minutes. Meanwhile, fill a large bowl with ice water, heavy on the ice. Then shut the heat off and remove the pot from the heat source. With a slotted spoon, transfer the eggs to the ice water bath and leave until they cool enough to handle, about 5 to 7 minutes. Tap the eggs gently on the countertop, cracking the shells all over the surface of the egg. Peel off the shells. Store the peeled eggs in an airtight in the refrigerator for about 5 to 6 days.
Step Two: In a large bowl, add the hard boiled eggs. With a fork or pastry blender, crumble the eggs into bite size pieces.
Step Three: To the eggs add the mayonnaise, sour cream, pickle juice, pickles, dill, parsley, salt, and pepper. Mix with a wooden spoon or spatula until well blended, about 2 minutes.
Step Four: Cover the bowl and chill the egg salad for at least 1 hour before assembling the canapés. This will help the flavors to marinate and help the egg salad to hold its shape.
Step Five: To the melba toasts or crostini, layer 2 slices of avocado.
Step Six: With a cookie scoop or spoon, scoop about 1 tablespoon (15 ml) of egg salad on top of the avocado slices. Repeat with the remaining toasts. Garnish each canapé with a sprig of fresh dill or parsley, flaky sea salt, and freshly ground pepper.
Tips for Making Perfect Canapés:
Use Fresh Dill: Dried dill can work in a pinch, but fresh gives the best flavor and color. It can also be used as a beautiful garnish!
Chop Eggs Finely: Especially if piping, a finer texture makes for a neater presentation.
Chill Before Serving: Letting the egg salad rest in the fridge helps the flavors meld.
Don’t Overload the Base: A small, elegant dollop keeps each bite balanced.
Lemon on Avocado: To keep your avocados from browning, brush or spray them lightly with lemon juice.
Serving Suggestions:
Serve these Dill Egg Salad Canapés as part of a spring brunch spread, afternoon tea tray, or elegant picnic basket. They pair beautifully with a crisp white wine, sparkling lemonade, or cucumber-infused water. For a fresh and colorful platter, surround them with other finger foods like cucumber sandwiches, mini quiches, or fresh fruit skewers.
Try these other whimsical spring recipes for your tea party spread!
Final Thoughts:
These Dill Egg Salad Canapés are proof that even the simplest ingredients can shine when presented with care. Bright, creamy, and utterly satisfying, they bring a refined charm to any table—whether you’re hosting a party or enjoying a quiet moment with a cup of tea. The bright and fresh flavor of dill mixed with avocado is absolutely delightful and perfect for the spring season!
xoxo Kayla
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Dill Egg Salad Canapés
Fresh, creamy, and herbaceous, these Dill Egg Salad Canapés are a delightful twist on a classic. Served on crisp toasts or tender rounds of bread, they’re the perfect combination of comfort and sophistication.
Ingredients
- 8 large eggs, hard boiled and chilled
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) sour cream
- 1 to 2 tsp (10 ml) dill pickle juice
- 1 tbsp (2 g) fresh dill, minced
- 1 tsp (2 g) fresh parsley, minced
- 1/4 tsp kosher salt
- Pinch of ground black pepper
- 2 to 3 large avocados, cut into thin slices
- 48 round melba toasts or crostini
- Fresh dill and/or parsley, for garnish
- Flaky sea salt, for garnish
- Freshly ground pepper, for garnish
Instructions
- In a large bowl, add the hard boiled eggs. With a fork or pastry blender, crumble the eggs into bite size pieces.
- To the eggs add the mayonnaise, sour cream, pickle juice, pickles, dill, parsley, salt, and pepper. Mix with a wooden spoon or spatula until well blended, about 2 minutes.
- Cover the bowl and chill the egg salad for at least 1 hour before assembling the canapés. This will help the flavors to marinate and help the egg salad to hold its shape.
- To the melba toasts or crostini, layer 2 slices of avocado. With a cookie scoop or spoon, scoop about 1 tablespoon (15 ml) of egg salad on top of the avocado slices. Repeat with the remaining toasts. Garnish each canapé with a sprig of fresh dill or parsley, flaky sea salt, and freshly ground pepper.
Nutrition Facts
Calories
68Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
