Egg Salad I recipe

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Ingredients

8 eggs
1 tablespoon mayonnaise
2 tablespoons prepared Dijon-style mustard
1 teaspoon dried dill weed
1 teaspoon paprika
½ red onion, minced
salt and pepper to taste

Nutrition Info

183.4 calories
carbohydrate: 4.2 g
cholesterol: 373.3 mg
fat: 12.8 g
fiber: 0.5 g
protein: 12.9 g
saturatedFat: 3.5 g
servingSize: -
sodium: 348.4 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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