Recipe by Margret
"This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill."
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prepared Dijon-style mustard
dried dill weed
red onion, minced
salt and pepper to taste
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 served on toast. Not a bad recipe when modified a little. I was so glad to find a ratio of eggs to other ingredients here. It sure beats just trying to work magic at the kitchen counter!
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 person might be more than enough for another -but not one tablespoon. Other than that this isn't bad for a basic egg salad - the dill and Dijon are very nice additions. However, I didn't use the paprika. I tried that once in another recipe and didn't like it; it gave the egg salad an unbecoming color. I coarsely chopped rather than mashed the eggs, as the idea of mashed eggs didn't appeal to me. For a little less bite and a lot more color I added chopped green onion rather than the red. I also mellowed out the tang of the mayonnaise (I did use considerably more than the amount directed) by adding a dollop of sour cream. Last but not least, I tossed in some celery, as in my mind no egg salad is complete without it.
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 perfect!
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 instead of red because it is what I had, chopped 2 ribs of celery for a little more crunch, and added a few more tablespoons of mayo. I cut the eggs in large chunks and then squished it with a fork some, still chunky. I don't care if it is pink from the paprika, this salad is wonderful! Thank you for sharing.
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 cup and used an equal amount of celery. I used honey dijon and fresh dill.....yummy. Excellent on whole wheat bread with a nice piece of romaine lettuce. The teens even ate this for breakfast before school! Thanks Margret!
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 fine, 1/2 teaspoon dijon mustard and 1 teaspoon paprika, 1/2 teaspoon dillweed, 1/2 teaspoon yellow mustard, a couple pinches of onion salt, a pinch of garlic salt, and a sprinkle of lawrys with black pepper. My husband loved it and my kids loved it as well. I mixed it in with bow tie pasta for the little ones.
Homemade like my mother made... awesome
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 added a little plain yogurt. Just great.
* Percent Daily Values are based on a 2,000 calorie diet.
Egg Salad I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 115
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