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Egg Salad I

"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 cals
Original recipe yields 4 servings

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Directions

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  1. 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.
  2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
  3. 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 267
  1. 345 Ratings

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Most helpful positive review

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

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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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...

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...

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...

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...

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...

Homemade like my mother made... awesome

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...

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...

Excellent recipe as is, I made no changes. Very tasty, especially after letting it refrigerate overnight. Thanks for sharing!