This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.
Ingredients
- 8 large eggs
- 0.5 reds onion , minced
- 2 tablespoons prepared Dijon-style mustard
- 1 tablespoon mayonnaise
- 1 teaspoon dried dill weed
- 1 teaspoon paprika
- salt and pepper to taste
Instructions
-
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.
-
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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Fried Cornmeal Mush
This fried cornmeal mush recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe.
Jalapeño Popper Pigs in a Blanket
These jalapeño popper pigs in a blanket are a first—I've seen jalapeño poppers and pigs in a blanket served many ways, but this combo together may be my favorite way to do both.
Quick and Easy Clam Chowder
The best ever clam chowder you have ever tasted, and it is easy and fast. You will pass this recipe along to your family and friends. If you like more clams you can always add more. Sometimes I will also cube potatoes and throw them in.