Egg Salad I Recipe
Try this Egg Salad I Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon paprika
- salt and pepper to taste
- 8 eggs
- 1 tablespoon mayonnaise
- 2 tablespoons prepared dijon-style mustard
- 1 teaspoon dried dill weed
- 1/2 red onion minced
- Carbohydrate 13.770685 g
- Cholesterol 11.1125 mg
- Fat 3.4823875 g
- Fiber 0.467850015576929 g
- Protein 8.41064 g
- Saturated Fat 1.547485 g
- Serving Size 1 1 Serving (263g)
- Sodium 306.806143229167 mg
- Sugar 13.3028349844231 g
- Trans Fat 1.17749 g
- Calories 118 calories
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.
