Egg Salad
This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon paprika
- salt and pepper to taste
- 8 eggs
- 1 tablespoon mayonnaise
- 2 tablespoons prepared dijon-style mustard
- 1 teaspoon dried dill weed
- 1/2 red onion minced
- Carbohydrate 15.6102475 g
- Cholesterol 11.1125 mg
- Fat 3.5017375 g
- Fiber 0.606474999155849 g
- Protein 8.59039 g
- Saturated Fat 1.54171 g
- Serving Size 1 1 serving (291g)
- Sodium 309.566143229167 mg
- Sugar 15.0037725008441 g
- Trans Fat 1.20674 g
- Calories 126 calories
Hello everyone, I'm so excited to share my favorite egg salad recipe with you today. This recipe is special to me because it uses less mayonnaise than traditional egg salad recipes, and instead relies on the freshness of dill to add flavor and creaminess.
I find that this results in a more balanced and flavorful egg salad that is perfect for sandwiches, salads, or even just as a snack. So if you're looking for a delicious and healthy egg salad recipe, give this one a try. You won't be disappointed!
Step-by-step
- 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.
