ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Egg Salad

Prep time 15 mins
Chill time 2 hrs
Yield Makes 5 servings (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.