Rating: 4 stars
358 Ratings
  • 5 star values: 146
  • 4 star values: 126
  • 3 star values: 39
  • 2 star values: 26
  • 1 star values: 21

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

Recipe Summary

cook:
15 mins
total:
25 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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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 calories; protein 12.9g; carbohydrates 4.2g; fat 12.8g; cholesterol 373.3mg; sodium 348.4mg. Full Nutrition
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