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My review
Egg Salad I
Margret
"This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill."
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Ingredients
25 m servings 183 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 183 calories; 12.8 g fat; 4.2 g carbohydrates; 12.9 g protein; 373 mg cholesterol; 348 mg sodium. Full nutrition
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Reviews
Read all reviews 267346 Ratings
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Most helpful positive review
4/22/2006
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 s...
Most helpful critical review
9/6/2011
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 ...
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4/22/2006
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 s...
5/17/2005
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 perf...
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 inst...
9/13/2006
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 c...
7/5/2007
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 fin...
4/11/2007
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 qu...
2/12/2001
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...