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Egg Salad with Dill
When I need a quick and easy meal, I'm going with
Egg Salad with Dill
. This simple salad makes an excellent sandwich or is delicious on its own.
Course
Main Dish
Cuisine
American
Keyword
classic egg salad, egg salad sandwiches
Prep Time
15
minutes
minutes
Cook Time
11
minutes
minutes
Total Time
26
minutes
minutes
Servings
4
servings
Calories
233
kcal
Author
Sue Ringsdorf
Ingredients
10
large
eggs
- boiled and cooled
1/3
cup
light mayo
2
teaspoons
dijon mustard
2
teaspoons
freshly squeezed lemon juice
1 ½
Tablespoon
fresh dill
- minced
1
teaspoon
fresh chives
- diced
2
teaspoons
granulated sugar
salt and pepper
- to taste
Instructions
Boil eggs according to either my stove-top or instant pot method. See blog for more details.
When eggs are cooled, rough chop them, and add to mixing bowl. Add remaining ingredients, and mix well.
Serve on buns, toast, or a bed of lettuce.
Notes
Note:
If your eggs are fresh, they won't peel well. It's best to use eggs that you've had in your refrigerator for a while.
Store leftover egg salad in an air-tight container for 2-3 days in your refrigerator.
Nutrition
Calories:
233
kcal
|
Carbohydrates:
5
g
|
Protein:
16
g
|
Fat:
16
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.1
g
|
Cholesterol:
468
mg
|
Sodium:
360
mg
|
Potassium:
186
mg
|
Fiber:
0.1
g
|
Sugar:
3
g
|
Vitamin A:
712
IU
|
Vitamin C:
1
mg
|
Calcium:
73
mg
|
Iron:
2
mg