Egg Salad
Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand in hot water for 10-12 minutes. Remove, cool, peel, and chop the eggs. In a bowl, combine eggs, mayonnaise, mustard, dill, paprika, onion, salt, and pepper. Mash with a fork or spoon and serve on bread or lettuce.
Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let stand in hot water for 10-12 minutes. Remove, cool, peel, and chop the eggs. In a bowl, combine eggs, mayonnaise, mustard, dill, paprika, onion, salt, and pepper. Mash with a fork or spoon and serve on bread or lettuce.
- Carbohydrate 13.770685 g
- Cholesterol 11.1125 mg
- Fat 3.4823875 g
- Fiber 0.467850015576929 g
- Protein 8.41064 g
- Saturated Fat 1.547485 g
- Serving Size 1 1 Serving (263g)
- Sodium 306.806143229167 mg
- Sugar 13.3028349844231 g
- Trans Fat 1.17749 g
- Calories 118 calories
Step-by-step
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, cover, remove from heat, and let stand in hot water for 10-12 minutes.
- Remove, cool, peel, and chop the eggs.
- In a bowl, combine eggs, mayonnaise, mustard, dill, paprika, onion, salt, and pepper.
- Mash with a fork or spoon and serve on bread or lettuce.
Egg Salad: A Classic Recipe with a Modern Twist
