Egg Salad

Egg Salad

4.6 of 5 (74)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 115.7
  • Total Fat: 7.7 g
  • Cholesterol: 188.7 mg
  • Sodium: 203.4 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 6.6 g

View full nutritional breakdown of Egg Salad calories by ingredient
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Introduction

A lightened-up version of a classic lunch dish. A lightened-up version of a classic lunch dish.
Number of Servings: 6

Ingredients

    6 large hard-boiled eggs, peeled and chopped
    3 stalks celery, chopped
    1/4 cup diced onion
    2 T pickle relish
    1/4 cup reduced-fat mayonnaise
    dash paprika
    dash celery seed
    pepper to taste (optional)
    1 tsp mustard (optional)

Directions

Combine all ingredients in a large bowl. Refrigerate until ready to serve.

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Member Ratings For This Recipe


  •  my profile photo

    Incredible!
    5 of 5 people found this review helpful
    Mmm! I made this today for lunch, and it was both easy and delicious. As a poor college student, this definitely makes for a healthy, cheap, and easy lunch or dinner. Thanks! :) - 12/12/08

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  •  no profile photo

    Good
    3 of 3 people found this review helpful
    I like mine a little on the spicy side so I use horseradish sauce instead of mayo. Yum. - 4/8/15

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  •  my profile photo

    Very Good
    3 of 6 people found this review helpful
    I have been making a variation of this for years. No relish, but dice up dill pickles and add about 1 - 1 1/2 TBPS of the dill pickle juice to the mayo mustard dressing. Cauliflower is a MUST. I also add diced cheddar (or other cheese) and sometimes maybe some grated carrot.
    MMM Dillyishious     - 4/21/14

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  •  my profile photo

    Incredible!
    3 of 3 people found this review helpful
    LOVED this recipe! I was a little skeptical about the serving size, but it really was able to serve 6 people! thank you! - 7/25/10

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  •  my profile photo

    Very Good
    3 of 4 people found this review helpful
    I'm not too big on egg salad but this is the best recipe I've tasted! One word of caution, if you don't like strong celery, omit the celery seed. The fresh celery will be enough. The mustard and dill relish is the key, I think. Thanks Slidog! - 4/27/08

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