Egg Salad


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

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins


  • 8 large eggs

  • ½ red onion, minced

  • 2 tablespoons prepared Dijon-style mustard

  • 1 tablespoon mayonnaise

  • 1 teaspoon dried dill weed

  • 1 teaspoon paprika

  • salt and pepper to taste


  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.

  2. Combine chopped eggs, onion, mustard, mayonnaise, dill, paprika, salt, and pepper in a large bowl. Mash well using a fork or wooden spoon. Serve on bread as a sandwich or over crisp lettuce as a salad.

Nutrition Facts (per serving)

183 Calories
13g Fat
4g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 183
% Daily Value *
Total Fat 13g 16%
Saturated Fat 4g 18%
Cholesterol 373mg 124%
Sodium 348mg 15%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 13g
Vitamin C 2mg 8%
Calcium 62mg 5%
Iron 2mg 12%
Potassium 176mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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