“This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.” - by Margret
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
- Serve on bread as a sandwich or over crisp lettuce as a salad.
Nutrition
Amount Per Serving (4 total)
- Calories
- 183 cal
- 9%
- Fat
- 12.8 g
- 20%
- Carbs
- 4.2 g
- 1%
Based on a 2,000 calorie diet
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Reviews (240)
Rate This Recipe
"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 ..." See moreon 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
"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!..." See more"
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..." See more 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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