Description
This Dill Bread with Egg Salad and Apple Bites recipe combines a savory homemade dill-flavored bread with a creamy egg salad topping and crisp apple slices for a refreshing and elegant appetizer or snack. The moist dill bread provides an aromatic base, complemented by the creamy, tangy egg salad and the sweet-tart crunch of apples, making it perfect for parties, brunches, or light gatherings.
Ingredients
Scale
For the Dill Bread:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon dried dill or 2 tablespoons fresh dill, chopped
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
For the Egg Salad:
- 6 large eggs, hard boiled and peeled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
- Salt and pepper to taste
For Assembly:
- 1 crisp apple (like Honeycrisp or Granny Smith), thinly sliced
- Lemon juice (to keep apples from browning)
- Fresh dill sprigs (for garnish, optional)
Instructions
- Make the Dill Bread: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and dill until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the egg, then add the milk and vegetable oil, mixing well to combine all wet ingredients thoroughly.
- Mix Batter: Pour the wet mixture into the dry ingredients and stir gently just until the ingredients are incorporated—avoid overmixing to keep the bread light and fluffy.
- Bake the Bread: Pour the batter into a greased loaf pan and place it in the preheated oven. Bake for 35 to 40 minutes or until the bread is golden on top and a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and allow it to cool completely before slicing thinly. This ensures clean slices that hold their shape when topped.
- Prepare the Egg Salad: Chop the hard-boiled eggs into small pieces and place them into a bowl. Add mayonnaise, Dijon mustard, chopped dill, salt, and pepper. Mix everything until the salad is creamy and well combined. Chill in the refrigerator until ready to assemble.
- Prepare the Apples: Thinly slice the apple of your choice and lightly drizzle with lemon juice to prevent browning, keeping the slices fresh and crisp.
- Assemble the Bites: Cut the cooled dill bread into small squares or rounds suitable for bite-sized servings. Top each piece with a spoonful of the egg salad and a slice of apple. Garnish with a fresh dill sprig if desired for an added touch of freshness and presentation.
- Serve: Arrange the assembled bites neatly on a platter and serve immediately to enjoy the textures at their best. Alternatively, cover and chill them for up to one hour before serving to keep them fresh.
Notes
- Use fresh dill whenever possible for a brighter flavor; dried dill works as a good substitute.
- Ensure the bread cools completely before slicing to avoid crumbling.
- Adding a little lemon juice to the apple slices prevents browning and preserves their crisp texture.
- This appetizer can be made a few hours ahead and chilled, making it ideal for entertaining.
- For a lighter version, substitute mayonnaise with Greek yogurt or use low-fat mayonnaise.
