If you are craving a vibrant, fresh lunch that feels both comforting and exciting, this Dill Bread with Egg Salad and Apple Bites Recipe is exactly what you need. The soft, herbal dill bread perfectly complements the creamy, tangy egg salad, while the crisp apple bites add a delightful sweet crunch that balances every bite. Whether you’re serving it for a weekend brunch or a satisfying midday meal, this combination offers a harmonious blend of flavors and textures that will quickly become a staple in your kitchen.
Ingredients You’ll Need
Each ingredient in this Dill Bread with Egg Salad and Apple Bites Recipe plays an essential role in creating a delicious and well-balanced dish. From the fragrant dill in the bread to the creamy richness of the egg salad and the fresh brightness of the apples, these simple staples come together effortlessly for a memorable meal.
- 3 cups all-purpose flour: The backbone of your dill bread, providing structure and a tender crumb.
- 2 1/4 tsp instant yeast: Ensures your bread rises beautifully and develops a light texture.
- 1 tsp salt: Enhances all the flavors without overpowering them.
- 1 tbsp sugar: Feeds the yeast and adds a subtle sweetness to the bread.
- 2 tbsp fresh dill (or 2 tsp dried): Infuses the bread with its signature aromatic, herbaceous flavor.
- 1 cup warm water: Activates the yeast and binds the dough ingredients together.
- 2 tbsp olive oil: Adds moisture and richness to the bread’s texture.
- 6 large eggs, hard-boiled and chopped: Creates a protein-rich base for the egg salad.
- 1/4 cup mayonnaise: Provides creamy body and tang to the egg salad.
- 1 tsp Dijon mustard: Adds a subtle zing that brightens the salad’s flavor.
- 1 tbsp chopped fresh chives: Brings a mild oniony freshness to the mix.
- Salt and pepper to taste: Balances and rounds out the egg salad seasoning.
- 1 large crisp apple (Honeycrisp or Fuji): Adds a naturally sweet and tart crunch with every bite.
- 1 tsp lemon juice: Prevents the apple slices from browning and keeps them fresh.
How to Make Dill Bread with Egg Salad and Apple Bites Recipe
Step 1: Prepare the Dill Bread Dough
Start by activating your yeast—combine the warm water, sugar, and instant yeast in a bowl. Allow it to sit for about 5 minutes until it becomes foamy. This step guarantees that your yeast is lively and ready to help the bread rise beautifully. Then, add the flour, salt, fresh or dried dill, and olive oil to the yeast mixture. Mix everything together until a dough starts to form, then switch to kneading. Knead for roughly 8 minutes until you’ve got a smooth, elastic dough that springs back when pressed. Cover the dough with a clean towel and let it rise in a warm place for about one hour, or until it has doubled in size. This rise is crucial for attaining that perfect airy texture.
Step 2: Shape and Bake the Bread
Once your dough has risen, gently punch it down to release excess air. Shape it into a loaf and place it into a lightly greased loaf pan. Though it’s already shaped, give it a final rise by covering it again and letting it rest for 30 minutes. This resting period helps build volume and tenderness. When ready, bake your bread in a preheated oven at 375°F (190°C) for 30 to 35 minutes. You’ll know it’s done when it’s beautifully golden on top and sounds hollow when tapped. Allow the loaf to cool completely before slicing; this resting time finishes the baking process and prevents the bread from being gummy.
Step 3: Make the Egg Salad
While your bread is baking or cooling, prepare the egg salad for that creamy, flavorful topping. Combine the chopped hard-boiled eggs with mayonnaise, Dijon mustard, and chopped fresh chives in a mixing bowl. Season with salt and pepper to taste. Mix gently but thoroughly until everything is well blended and the salad is luxuriously creamy. If you’re looking to lighten it up, you can substitute some mayonnaise with Greek yogurt for a tangy twist.
Step 4: Prepare the Apple Bites
Thinly slice your crisp apple into wedges and immediately toss them with a teaspoon of lemon juice to prevent browning and maintain their lovely crunch. These apple bites provide a refreshing contrast to the creaminess of the egg salad and the softness of the dill bread. They’re the perfect palate cleanser and add a burst of color to your plate.
Step 5: Assemble Your Dill Bread with Egg Salad and Apple Bites Recipe
Now for the fun part: slice your cooled dill bread and generously spread or scoop the egg salad on top of each piece. Plate the bread slices alongside the apple wedges. This simple assembly showcases the beautiful layers of flavor and texture and is ready for you to dig into immediately.
How to Serve Dill Bread with Egg Salad and Apple Bites Recipe
Garnishes
Elevate your presentation by adding a few sprigs of fresh dill or chives on top of the egg salad. A light sprinkle of freshly ground black pepper or a dash of smoked paprika can also add visual appeal and a subtle kick that complements the dish’s fresh flavors perfectly.
Side Dishes
This dish shines on its own, but pairing it with a crisp green salad or a bowl of vegetable soup makes it a satisfying, rounded meal. Pick a light vinaigrette or a lemony dressing for the salad to keep the meal bright and fresh without overwhelming the delicate taste of the dill bread and egg salad.
Creative Ways to Present
For a charming brunch presentation, serve the egg salad in hollowed-out mini cucumbers or cherry tomatoes alongside small squares of dill bread. Alternatively, create a colorful platter with layers of the dill bread slices topped with egg salad, surrounded by the apple bites and fresh herbs for a festive, inviting look that’s perfect for sharing with friends or family.
Make Ahead and Storage
Storing Leftovers
You can store leftover dill bread in an airtight container or bread box for up to two days to maintain its softness. Egg salad should be refrigerated promptly in a sealed container and is best consumed within 2 days to ensure freshness and food safety. Keep the apple bites separate to prevent them from wilting.
Freezing
The dill bread freezes beautifully wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. To enjoy, thaw it at room temperature or gently warm it in the oven. However, the egg salad and apple bites do not freeze well, as their texture changes upon thawing.
Reheating
To reheat the dill bread, warm it in a 350°F (175°C) oven for about 10 minutes to revive its crustiness and softness inside. The egg salad is best served cold, so add it fresh after reheating the bread. Keep apple bites chilled until ready to serve for maximum crunch and flavor.
FAQs
Can I use dried dill instead of fresh dill in the bread?
Absolutely! Dried dill works well in this recipe. Use about two teaspoons if you don’t have fresh dill on hand. It still imparts that wonderful herbaceous aroma perfect for the dill bread.
Is there a way to make the egg salad lighter?
Yes! Substitute half or all of the mayonnaise with Greek yogurt for a lighter, tangier, and protein-packed version without sacrificing creaminess. It’s a great twist for a healthier option.
How do I know when the dill bread is fully baked?
The bread should be golden brown on top and sound hollow when tapped on the bottom. Using a toothpick or instant-read thermometer (around 190°F inside) can also help confirm that it’s done baking.
Can I prepare this recipe ahead of time for meal prep?
Certainly! The dill bread can be baked a day ahead and stored airtight. You can prepare the egg salad up to two days early, just keep it refrigerated. Slice the apples just before serving to keep them crisp and fresh.
What apples work best for the apple bites?
Crisp, slightly tart apples like Honeycrisp, Fuji, or Granny Smith are ideal. Their firm texture and bright flavor contrast beautifully with the creamy egg salad and soft bread.
Final Thoughts
I hope you’ll give this Dill Bread with Egg Salad and Apple Bites Recipe a try soon — it’s genuinely one of those dishes that feels both homey and special. The combination of fluffy, herb-speckled bread, luscious egg salad, and crisp apple slices is simply unforgettable. Trust me, once you make it, it’s going to be on repeat for your lunches and casual gatherings.
Print
Dill Bread with Egg Salad and Apple Bites Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Dill Bread with Egg Salad and Apple Bites recipe combines homemade herbed bread with a creamy, flavorful egg salad and fresh, crisp apple slices. Perfect for a satisfying and balanced vegetarian lunch, this meal offers a delightful mix of textures and flavors that are easy to prepare and enjoyable to eat.
Ingredients
Dill Bread
- 3 cups all-purpose flour
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 1 tbsp sugar
- 2 tbsp fresh dill (chopped) or 2 tsp dried dill
- 1 cup warm water
- 2 tbsp olive oil
Egg Salad
- 6 large eggs (hard-boiled and chopped)
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh chives
- Salt and pepper to taste
Apple Bites
- 1 large crisp apple (like Honeycrisp or Fuji), sliced into thin wedges
- 1 tsp lemon juice (to prevent browning)
Instructions
- Prepare the dill bread dough: In a bowl, combine warm water, sugar, and instant yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix and knead the dough: Add flour, salt, chopped fresh or dried dill, and olive oil to the yeast mixture. Stir until a dough forms, then transfer to a floured surface and knead for about 8 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
- Shape and second rise: Punch down the dough to release air, shape it into a loaf, and place it in a greased loaf pan. Cover and let it rise for another 30 minutes until puffed.
- Bake the bread: Preheat the oven to 375°F (190°C). Bake the loaf for 30 to 35 minutes or until the crust is golden brown and sounds hollow when tapped. Remove from the oven and let cool before slicing.
- Make the egg salad: In a medium bowl, combine chopped hard-boiled eggs, mayonnaise, Dijon mustard, chopped fresh chives, salt, and pepper. Mix well until creamy and evenly blended.
- Prepare the apple bites: Slice the apple into thin wedges and toss them with lemon juice to prevent browning and keep them fresh and crisp.
- Assemble and serve: Slice the cooled dill bread and top each piece with a generous scoop of egg salad. Serve alongside the apple bites for a refreshing, crunchy contrast.
Notes
- For a lighter egg salad, substitute part of the mayonnaise with Greek yogurt.
- The dill bread can be baked a day ahead and stored in an airtight container to maintain freshness.
- Use fresh dill for a more vibrant flavor, but dried dill works well as a substitute.
