Egg Salad I
"This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 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 15.6102475 g
- Cholesterol 11.1125 mg
- Fat 3.5017375 g
- Fiber 0.606474999155849 g
- Protein 8.59039 g
- Saturated Fat 1.54171 g
- Serving Size 1 1 serving (291g)
- Sodium 309.566143229167 mg
- Sugar 15.0037725008441 g
- Trans Fat 1.20674 g
- Calories 126 calories
Directions 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.
