Egg Salad I Recipe

Recipesfull introduces to you: Egg Salad Recipes. (Egg Salad I Recipe). This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.

Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Egg Salad I Recipe

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

Salad

Directions

Step 1

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.

Step 2

In a large bowl combine the egg mayonnaise mustard dill paprika onion and salt and pepper. Mash well with a fork or wooden spoon.

Step 3

Serve on bread as a sandwich or over crisp lettuce as a salad.

Nutritional Information

Egg Salad I Recipe

Servings Per Recipe:4

Calories: 183.4

% Daily Value *

Protein: 12.9g 26%

Carbohydrates: 4.2g 1%

Dietary Fiber: 0.5g 2%

Sugars: 1.4g

Fat: 12.8g 20%

Saturated Fat: 3.5g 18%

Cholesterol: 373.3mg 124%

Vitamin A Iu: 812.3IU 16%

Niacin Equivalents: 2.9mg 23%

Vitamin B6: 0.2mg 13%

Vitamin C: 1.5mg 3%

Folate: 50.4mcg 13%

Calcium: 61.9mg 6%

Iron: 2.1mg 12%

Magnesium: 15.6mg 6%

Potassium: 176.1mg 5%

Sodium: 348.4mg 14%

Thiamin: 0.1mg 7%

Calories From Fat: 115

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.