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Egg Salad I

See how to make an egg salad with lots of tangy mustard and dill weed. See more

READY IN 25 mins

Egg Salad I

Read Reviews (240)

"This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill." — Margret

Ingredients Edit and Save

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How to Make Egg Salad

All about Eggs

All about Paprika

How to Cut Onions

Types of Salt

Original recipe makes 4 servings Change Servings

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

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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.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

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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!

—Bea Trent

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Most Helpful Critical Review

Sep 06, 2011

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.

—naples34102

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314 Ratings

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May 17, 2005

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!

—WILLESDENGIRL

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Nov 22, 2006

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.

—JANICER8

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Sep 13, 2006

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'm nuts too...

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Jul 05, 2007

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.

—TenderHearted

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Jan 01, 2007

Homemade like my mother made... awesome

—RB1952

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Mar 20, 2003

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.

—HOOLIE

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Nutrition

Calories
183 kcal
9%

Carbohydrates
4.2 g
1%

Cholesterol
424 mg
141%

Fat
12.8 g
20%

Fiber
0.5 g
2%

Protein
12.9 g
26%

Sodium
348 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Egg Salad I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 183
Calories from Fat: 115

% Daily Value *
Total Fat 12.8g 20 %
Saturated Fat 3.5g 18 %
Cholesterol 424mg 141 %
Sodium 348mg 14 %
** Potassium 176mg 5 %
Total Carbohydrates 4.2g 1 %
Dietary Fiber 0.5g 2 %
Protein 12.9g 26 %
** Sugars 1.4g
Vitamin A 16 %
Vitamin C 3 %
Calcium 8 %
Iron 21 %
** Thiamin 7 %
** Niacin 23 %
** Vitamin B6 13 %
** Magnesium 6 %
** Folate 28 %

* 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.