Egg Salad I

Egg Salad I

253

"This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill."

Ingredients

25 m servings 183 cals
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Nutrition

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 373 mg
  • 124%
  • Sodium:
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
  3. Serve on bread as a sandwich or over crisp lettuce as a salad.
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Reviews

253
  1. 329 Ratings

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Try This! Use 3 heaping tablespoons of mayo, 1 heaping tablespoon of mustard (any type), omit onion, maybe add pickle, and save paprika for sprinkling on the sandwich when serving. I like it s...

I hate mayo so I was looking for a flavorful egg salad without a lot of mayo. I used sour cream instead of the mayo. I used 2 chopped spring onions instead of the regular onion and it was perf...

This is a good egg salad recipe as is if you're looking for a recipe that isn't too wet. I prefer mine with a little more mayo so I made some alternations. I added more onion and used white inst...