Egg Salad with little Mayo
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 192.4
- Total Fat: 12.0 g
- Cholesterol: 425.3 mg
- Sodium: 374.6 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.0 g
- Protein: 13.2 g
View full nutritional breakdown of Egg Salad with little Mayo calories by ingredient
Introduction
This is a tasty egg salad recipe with very little mayo. You could add more but it would change the calories and everything. This is a tasty egg salad recipe with very little mayo. You could add more but it would change the calories and everything.Number of Servings: 4
Ingredients
-
* 8 eggs
* 1 tablespoon mayonnaise
* 2 tablespoons prepared Dijon-style mustard
* 1 teaspoon dried dill weed
* 1 teaspoon paprika
* 1/2 red onion, minced
* salt and pepper to taste
Directions
DIRECTIONS
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.
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.
3. Serve on bread as a sandwich or over crisp lettuce as a salad.
Number of Servings: 4
Recipe submitted by SparkPeople user DETERMINEDMOM6.
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.
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.
3. Serve on bread as a sandwich or over crisp lettuce as a salad.
Number of Servings: 4
Recipe submitted by SparkPeople user DETERMINEDMOM6.
Member Ratings For This Recipe
-
RVAEDE06
-
MINDYMEIRING