Recipe Egg Salad I - All Recipes for Cooking

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Ingredients

8 eggs 1 tablespoon mayonnaise 2 tablespoons prepared Dijon-style mustard 1 teaspoon dried dill weed 1 teaspoon paprika ½ red onion, minced salt and pepper to taste

Nutrition Info

183.4 calories carbohydrate: 4.2 g cholesterol: 373.3 mg fat: 12.8 g fiber: 0.5 g protein: 12.9 g saturatedFat: 3.5 g servingSize: - sodium: 348.4 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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