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Egg, shallot and dill salad

Australian Gourmet Traveller recipe for egg, shallot and dill salad.

By Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
Egg, shallot and dill salad


  • 6 eggs
  • 2 golden shallots, thinly sliced
  • 2 tbsp aïoli
  • 1½ tbsp coarsely chopped dill
  • 1 tbsp capers
  • 2 tsp lemon juice, or to taste
  • To serve: dill pickles


  • 1
    Cook eggs in a saucepan of boiling water until just hard-boiled (7-8 minutes). Drain, refresh, peel, coarsely chop and combine with remaining ingredients in a bowl. Season to taste and mix well. Serve on <b><a href="/recipes/recipe-search/masterclass/2012/8/poppy-seed-bagels/">bagel halves</a></b> with dill pickles.