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This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.
Ingredients
- 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
Directions
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 183 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat4g | 18% |
| Cholesterol373mg | 124% |
| Sodium348mg | 15% |
| Total Carbohydrate4g | 2% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein13g | |
| Vitamin C2mg | 8% |
| Calcium62mg | 5% |
| Iron2mg | 12% |
| Potassium176mg | 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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