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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

183.4 calories; protein 12.9g 26% DV; carbohydrates 4.2g 1% DV; fat 12.8g 20% DV; cholesterol 373.3mg 124% DV; sodium 348.4mg 14% DV. Full Nutrition

Reviews (273)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/28/2006
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! Read More
(512)

Most helpful critical review

Rating: 3 stars
09/06/2011
No matter how you slice it, a tablespoon of mayonnaise just won't be enough for eight eggs...unless you're talking robin eggs! Certainly add the mayonnaise to taste - what's not enough for one person might be more than enough for another -but not one tablespoon. Other than that this isn't bad for a basic egg salad - the dill and Dijon are very nice additions. However, I didn't use the paprika. I tried that once in another recipe and didn't like it; it gave the egg salad an unbecoming color. I coarsely chopped rather than mashed the eggs, as the idea of mashed eggs didn't appeal to me. For a little less bite and a lot more color I added chopped green onion rather than the red. I also mellowed out the tang of the mayonnaise (I did use considerably more than the amount directed) by adding a dollop of sour cream. Last but not least, I tossed in some celery, as in my mind no egg salad is complete without it. Read More
(32)
355 Ratings
  • 5 star values: 144
  • 4 star values: 126
  • 3 star values: 38
  • 2 star values: 26
  • 1 star values: 21
Rating: 4 stars
05/28/2006
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! Read More
(512)
Rating: 5 stars
05/17/2005
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! Read More
(324)
Rating: 5 stars
11/22/2006
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. Read More
(275)
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Rating: 5 stars
09/13/2006
Excellent recipe. Do double the mayo and add celery and do remember that red onions come in various sizes so keep that in mind while preparing this. For this I used probably just under 1/4 cup and used an equal amount of celery. I used honey dijon and fresh dill.....yummy. Excellent on whole wheat bread with a nice piece of romaine lettuce. The teens even ate this for breakfast before school! Thanks Margret! Read More
(140)
Rating: 4 stars
07/06/2007
I made this 2 ways one your way without the onions and my husband really liked it. The second way I added 3 tablespoons mayo and 1 celery stalk chopped up very fine 4 gherkin pickles chopped fine 1/2 teaspoon dijon mustard and 1 teaspoon paprika 1/2 teaspoon dillweed 1/2 teaspoon yellow mustard a couple pinches of onion salt a pinch of garlic salt and a sprinkle of lawrys with black pepper. My husband loved it and my kids loved it as well. I mixed it in with bow tie pasta for the little ones. Read More
(107)
Rating: 5 stars
01/01/2007
Homemade like my mother made... awesome Read More
(82)
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Rating: 4 stars
04/11/2007
A half of an onion is WAY too much the first time i made it i followed the recipe exactly and all you could taste is onion so i tossed it and did it again with 2 tbsp. of mayo and about a quarter of a red onion and it was much better:) Read More
(56)
Rating: 4 stars
03/20/2003
Very tasty! I replaced the onion with celery for spice-sensitive kids and cut down the mustard. To keep it lower fat I also left out a couple of the egg yolks but to maintain the creaminess I added a little plain yogurt. Just great. Read More
(56)
Rating: 4 stars
03/18/2008
Excellent recipe as is I made no changes. Very tasty especially after letting it refrigerate overnight. Thanks for sharing! Read More
(39)
Rating: 3 stars
09/06/2011
No matter how you slice it, a tablespoon of mayonnaise just won't be enough for eight eggs...unless you're talking robin eggs! Certainly add the mayonnaise to taste - what's not enough for one person might be more than enough for another -but not one tablespoon. Other than that this isn't bad for a basic egg salad - the dill and Dijon are very nice additions. However, I didn't use the paprika. I tried that once in another recipe and didn't like it; it gave the egg salad an unbecoming color. I coarsely chopped rather than mashed the eggs, as the idea of mashed eggs didn't appeal to me. For a little less bite and a lot more color I added chopped green onion rather than the red. I also mellowed out the tang of the mayonnaise (I did use considerably more than the amount directed) by adding a dollop of sour cream. Last but not least, I tossed in some celery, as in my mind no egg salad is complete without it. Read More
(32)