Nothing is more picnic-perfect than a creamy egg salad recipe. This recipe makes perfect egg salad sandwiches!
Nutrition Information
Calories: 320 | Carbohydrates: 1g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 339mg | Sodium: 332mg | Potassium: 147mg | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 0.9mg | Calcium: 53mg | Iron: 1.6mg
Prep Time15minutes minutes
Cook Time10minutes minutes
Total Time25minutes minutes
Ingredients
- 8 eggs hard boiled and cooled
- ▢½ cup mayonnaise
- ▢1 ½ teaspoons yellow mustard or Dijon mustard
- ▢1 green onion thinly sliced
- ▢1 rib celery finely diced
- ▢2 teaspoons fresh dill chopped
- ▢salt and black pepper to taste
- Instructions
- Cut the eggs in half. Remove yolks and finely chop the whites.
- Add remaining ingredients and stir well.
- Serve on bread or over lettuce.
- In a medium bowl, mash the egg yolks with mayonnaise, mustard, and a pinch of salt & pepper until smooth and creamy.
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