Egg Salad I

247 Reviews 12 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Margret
Recipe by  Margret

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (247)

Rate This Recipe
Bea Trent
478

Bea Trent

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 served on toast. Not a bad recipe when modified a little. I was so glad to find a ratio of eggs to other ingredients here. It sure beats just trying to work magic at the kitchen counter!

WILLESDENGIRL
304

WILLESDENGIRL

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 perfect!

JANICER8
257

JANICER8

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 instead of red because it is what I had, chopped 2 ribs of celery for a little more crunch, and added a few more tablespoons of mayo. I cut the eggs in large chunks and then squished it with a fork some, still chunky. I don't care if it is pink from the paprika, this salad is wonderful! Thank you for sharing.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 183 cal
  • 9%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 4.2 g
  • 1%
  • Protein
  • 12.9 g
  • 26%
  • Cholesterol
  • 424 mg
  • 141%
  • Sodium
  • 348 mg
  • 14%

Based on a 2,000 calorie diet

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