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Egg Salad

Egg Salad

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.

Southern Living SEPTEMBER 2005

  • Yield: Makes 5 servings (serving size: 1/2 cup)
  • Prep time:15 Minutes
  • Chill:2 Hours

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.

Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 67%
  • Fat: 12.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 10.3g
  • Carbohydrate: 3.5g
  • Fiber: 0.3g
  • Cholesterol: 343mg
  • Iron: 1.1mg
  • Sodium: 320mg
  • Calcium: 44mg
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Egg Salad recipe

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