Egg Salad

recipe
We loved the addition of fresh dill to this traditional salad, but if you prefer to leave it out, boost the flavor with an additional teaspoon of prepared yellow mustard.

Yield:

Makes 5 servings (serving size: 1/2 cup)

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Chill: 2 Hours

Nutritional Information

Calories 171
Caloriesfromfat 67 %
Fat 12.6 g
Satfat 3.2 g
Monofat 3.3 g
Polyfat 1.2 g
Protein 10.3 g
Carbohydrate 3.5 g
Fiber 0.3 g
Cholesterol 343 mg
Iron 1.1 mg
Sodium 320 mg
Calcium 44 mg

Ingredients

1/4 cup light mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon grated onion
1 tablespoon dill pickle relish
1 tablespoon prepared yellow mustard
1/4 teaspoon pepper
1/8 teaspoon salt
8 hard-cooked eggs, coarsely chopped

Preparation

Stir together first 7 ingredients in a large bowl; gently stir in eggs. Cover and chill at least 2 hours or up to 2 days.

Note:

Bess Osucha, Mount Pleasant, South Carolina,

September 2005
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