print icon
Print This Recipe

Egg Salad I

SUBMITTED BY: Margret  PHOTO BY: Traci B's Kitchen Supporting Member (Click to learn more about Supporting Membership)

"This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill."
Egg Salad I Recipe
RECIPE RATING:
This recipe has been rated 177 times with an average star rating of 4.0
Read Reviews (139)
PREP TIME  10 Min
COOK TIME  15 Min
READY IN  25 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 8 eggs
  • 1 tablespoon mayonnaise
  • 2 tablespoons prepared Dijon-style mustard
  • 1 teaspoon dried dill weed
  • 1 teaspoon paprika
  • 1/2 red onion, minced
  • salt and pepper to taste

What to Drink?
Wine Pinot Grigio

DIRECTIONS

  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.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed on may 28, 2006 by Bea Trent 
Try This! Use 3 heaping tablespoons of mayo, 1 heaping tablespoon of mustard (any type), omit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed on nov. 22, 2006 by JANICER8 
This is a good egg salad recipe as is if you're looking for a recipe that isn't too wet. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed on may 17, 2005 by WILLESDENGIRL 
I hate mayo so I was looking for a flavorful egg salad without a lot of mayo. I used sour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed on sep. 13, 2006 by I'm nuts too... 
Excellent recipe. Do double the mayo, and add celery, and do remember that red onions come in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed on jan. 1, 2007 by RB1952 
Homemade like my mother made... awesome MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed on mar. 20, 2003 by HOOLIE 
Very tasty! I replaced the onion with celery for spice-sensitive kids, and cut down the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed on apr. 11, 2007 by SLCALLIE 
A half of an onion is WAY too much, the first time i made it i followed the recipe exactly... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed on jul. 5, 2007 by TenderHearted 
I made this 2 ways one your way without the onions and my husband really liked it. The second... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed on mar. 18, 2008 by Derra Garmendia 
Excellent recipe as is, I made no changes. Very tasty, especially after letting it refrigerate... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed on feb. 3, 2007 by mayfield 
It was perfect. I love the dill and I did add a little more mayo, not a lot though. MORE

MORE MEMBER REVIEWS

 
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO    MORE PHOTOS

Nutritional Information
Egg Salad I

Servings Per Recipe: 4

Amount Per Serving

Calories: 183

  • Total Fat: 12.8g
  • Cholesterol: 424mg
  • Sodium: 348mg
  • Total Carbs: 4.2g
  •     Dietary Fiber: 0.5g
  • Protein: 12.9g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?