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Recipe: Egg Salad I

This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.

Egg Salad I Ingredients

  • 8 eggs

  • 1 tablespoon mayonnaise

  • 2 tablespoons prepared Dijon-style mustard

  • 1 teaspoon dried dill weed

  • 1 teaspoon paprika

  • red onion, minced

  • salt and pepper to taste

How to Make Egg Salad I

  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.

Egg Salad I Nutritions

  • Calories: 183.4 calories

  • Carbohydrate: 4.2 g

  • Cholesterol: 373.3 mg

  • Fat: 12.8 g

  • Fiber: 0.5 g

  • Protein: 12.9 g

  • SaturatedFat: 3.5 g

  • ServingSize:

  • Sodium: 348.4 mg

  • Sugar: 1.4 g

  • TransFat:

  • UnsaturatedFat:

Egg Salad I Reviews

  • I hate mayo so I was looking for a flavorful egg salad without a lot of mayo. I used sour cream instead of the mayo. I used 2 chopped spring onions instead of the regular onion and it was perfect

  • This is a good egg salad recipe as is if youre looking for a recipe that isnt too wet. I prefer mine with a little more mayo so I made some alternations. I added more onion and used white instead of red because it is what I had, chopped 2 ribs of celery for a little more crunch, and added a few more tablespoons of mayo. I cut the eggs in large chunks and then squished it with a fork some, still chunky. I dont care if it is pink from the paprika, this salad is wonderful Thank you for sharing.

  • Excellent recipe. Do double the mayo, and add celery, and do remember that red onions come in various sizes so keep that in mind while preparing this. For this I used probably just under 1/4 cup and used an equal amount of celery. I used honey dijon and fresh dill.....yummy. Excellent on whole wheat bread with a nice piece of romaine lettuce. The teens even ate this for breakfast before school Thanks Margret

  • I made this 2 ways one your way without the onions and my husband really liked it. The second way I added 3 tablespoons mayo and 1 celery stalk chopped up very fine,4 gherkin pickles chopped fine, 1/2 teaspoon dijon mustard and 1 teaspoon paprika, 1/2 teaspoon dillweed, 1/2 teaspoon yellow mustard, a couple pinches of onion salt, a pinch of garlic salt, and a sprinkle of lawrys with black pepper. My husband loved it and my kids loved it as well. I mixed it in with bow tie pasta for the little ones.

  • Homemade like my mother made... awesome

  • A half of an onion is WAY too much, the first time i made it i followed the recipe exactly and all you could taste is onion, so i tossed it and did it again with 2 tbsp. of mayo and about a quarter of a red onion and it was much better :)

  • Very tasty I replaced the onion with celery for spice-sensitive kids, and cut down the mustard. To keep it lower fat, I also left out a couple of the egg yolks, but to maintain the creaminess I added a little plain yogurt. Just great.

  • Excellent recipe as is, I made no changes. Very tasty, especially after letting it refrigerate overnight. Thanks for sharing

  • It was perfect. I love the dill and I did add a little more mayo, not a lot though.

  • No matter how you slice it, a tablespoon of mayonnaise just wont be enough for eight eggs...unless youre talking robin eggs Certainly add the mayonnaise to taste - whats not enough for one person might be more than enough for another -but not one tablespoon. Other than that this isnt bad for a basic egg salad - the dill and Dijon are very nice additions. However, I didnt use the paprika. I tried that once in another recipe and didnt like it; it gave the egg salad an unbecoming color. I coarsely chopped rather than mashed the eggs, as the idea of mashed eggs didnt appeal to me. For a little less bite and a lot more color I added chopped green onion rather than the red. I also mellowed out the tang of the mayonnaise (I did use considerably more than the amount directed) by adding a dollop of sour cream. Last but not least, I tossed in some celery, as in my mind no egg salad is complete without it.

  • This recipe is perfect the way it is. Im not sure why people "review" a recipe, but only say how they changed it completely. If you made up your own, put it on the website This egg salad though was great, perfect for summer.

  • Really thought this is a great recipe for taste. I did a few things differently. I added a bit more mustard and mayo than it said because it looked dry for my taste. Also, I would recommend FRESH dill weed. Since I used a spice jar it didnt seem to have as much flavor as I think it could have as if it were fresh. Otherwise, I love having onions in it

  • This is the first recipe I have tried off this website. It was great, my husband and I thought it was very yummy Will keep this in my cookbook and use again

  • I was very disappointed in this recipe. Unfortunately, I ended up throwing it all in the garbage. First of all, 10 min. was not long enough to let the eggs set covered in the hot water. The yolks were not cooked thoroughly. With 1 tsp. of dill weed and a half of a red onion, the taste was entirely too strong. I had an onion taste in my mouth for the rest of the day. Definitely not recommended. The reddish color was unappealing as well.

  • I thought this egg salad was awesome Because my husband does not like egg salad, I scaled the recipe down-I used 4 eggs, 1 1/2 T mayonnaise, 1T Honey mustard, 1/2tsp dried dill weed, and chopped up some red onion (eye balled it) and mixed it all together. I am having this for lunch right now on top of my salad, and its great. The dill weed really makes the egg salad Thank you Margaret for a great recipe--will be my standard egg salad from now on

  • This is a good basic Egg Salad recipe. You can do many different things. I used Spicy Brown Mustard, chopped up a dill pickle and omitted the dill herb. It is wonderful I will be having this for lunch tomorrow and it wont be the last time I make it.

  • I just made this recipe for lunch and I love it. It is very light but has enough kick to it. I added just a hint of olive oil to mine. Well done

  • This recipe is devine If you like deviled eggs, youll love this. Its basically like eating chopped up devilled eggs. Tweak it to suit your tastes - its awesome Thanks Margret

  • I like mustard, but its way too much in this recipe. 1 tbsp of mustard to 3 mayo worked well. Also cut red onion by at least half. Great idea, just needs some tweaking:)

  • Too much mustard and not enough mayo. Added more mayo so it wouldnt be so dry and unspreadable. Also the paprike did make it a funny color. Egg salad should be yellow and not pinkish red. In the end it looked unedible and was only mediocre after making changes.

  • This is a very simple egg salad to make with the added bonus of it having a pleasingly unique blend of flavors. I especially like the dill flavor, and since there isnt a lot of mayonnaise in it, the salad doesnt have mayo overload. My husband didnt care for the onion, but did suggest maybe a Vidalia onion might be more tasty. I found the onion to add zest. I would definitely make this again

  • Good stuff... the red onion and dill give it a unique taste that works well. I also like that it doesnt use a ton of mayonaise

  • Too much spice - I still ate it but my kids would not. Next time Id add half the amount of paprika and dill, and much less onion. I did like the fact that it had less mayo though.

  • Im not a big fan of egg salad, but I did like this recipe and will make it again.

  • The paprika was incredibly overpowering. You could get the same effect by eating paprika right from the container

  • Any egg salad is a great springboard. I added pimentos & decreased the amount of onion. I like the fact it only calls for a tablespoon of mayo because its more than enough for this particular recipe. If you prefer MORE mayo I suggest adding boiled potatoes too. Its great.

  • A nice, elegant egg salad (or as elegant as egg salad can be). I doubled the mayo and left out the onion because my family doesnt like raw onion. Sprinkle the paprika on top to avoid pink salad.

  • My kids are on this whole egg salad kick lately. I used a little of the red onion I had leftover from making salsa, increased the mayonnaise a bit, added a bit of chopped celery and added a little Franks Hot Sauce. They loved it. Thanks.

  • Im not a huge fan of mayo and I really enjoyed this recipe. It was a little dry but I liked it.

  • Great base recipe to start from. I added about a quarter cup of chopped celery and a teaspoon of dill relish.

  • This recipe was not to my liking. Ended up using less mustard, more mayo and no dill because I didnt have any on hand. Dill or no dill, the base recipe was very dry for me. No matter, thank you for the submission

  • Im a big fan of this one. I dont like Mayo but love eggs I used regular mustard as I didnt have any Dijon and it still tastes great

  • Excellent egg salad The dill and the dijon mustard made it So good... Great on a bagel.

  • It was okay. I like that it had so little mayo, but needs more crunch to suit my tastes. I added celery, green pepper and chopped dill pickles.

  • This is an issue of personal taste, but I found the onions and amount of mustard completely overwhelming. If you are looking for a "traditional" egg salad, keep looking.

  • I tried this with the dijon mustard and didnt really care for the taste. I made this recipe a second time and used yellow mustard and it tasted much better.

  • This egg salad recipe was tasty ...but it needed just a bit more mayonnaise to balance out the mustard.

  • Made this for an evening picnic yesterday. The flavor was very good - my husband thought it was some of the best egg salad hes had. I just chopped the eggs instead of mashing and I did add about 1 TBL additional mayo - maybe the eggs I used were extra large, but there wasnt quite enough dressing to hold everything together. Even with the additional mayonaise, it was not bland or at all mushy. The mustard, red onion, and dill give it a great flavor. I have always made egg salad with dill relish and regular mustard and mayo, but I am a convert to this recipe and will continue to use it. Thanks

  • We really liked this, I dont like traditional egg salad with all the mayo and big hunks of egg, so this was just what I was looking for.Thanks for sharing

  • I liked the dijon flavour of it. I added garlic salt and onion powder for that extra something, and I think it made it better. The only reason I didnt rate it five stars is because Im usually not all that crazy about egg salad sandwich to begin with.

  • I am a novice when it comes to cooking and rely on the internet for all my recipes. This however is the worst egg salad I have ever eaten. A total waste of ingredients. Threw it out. Awful.

  • I didnt like this recipe at all. The onion was overwhelming and it was way too dry.

  • This egg salad was delicious and I will make it again. I thought Id miss the mayonnaise, but I didnt at all. I personally thought the onion was a little strong, so will reduce the amount of onion in subsequent preparations. Thank you, Margret

  • This was very good I had to make a few changes due to what I had on hand. I used sweet onion instead of red and spicy brown mustard instead of dijon. I added a little more mayo because we like it creamier. Loved the addition of the dill. It went very well with the eggs. All in all, a nice change from regular egg salad. I will use this recipe again Thanks for sharing. :)

  • Yay for egg salad with little to no mayo I hate mayonnaise, and so I was only able to stomach about 1 tsp of the stuff. I substituted with sour cream for the rest. I did think that the paprika was a bit much, so I tried to cut it by adding another tsp of sour cream and a little bit of diced cucumber. Overall, very good

  • I have made this egg salad several times now, it is a new staple recipe around my house. I love the fact that this egg salad is so light on the mayonnaise The use of dill weed instead of pickle relish was also a plus in my opionion, making for a less runny egg salad with a better texture. I also cant imagine making this without the paprika, which gives it a unique flavor.The only change I have made is to use coarsly chopped scallions in the place of red onions. They have a more subtle flavor, and add a little crunch to the salad.

  • Very good, but it calls for too much onion. Also, be sure to chop the onion very small. The dill is a nice addition.

  • 2 thumbs down.

  • I cheated a little and only used the items I had on hand, therefore no onion and no paprika. Made it for a picnic/potluck and it was a hit Was hoping to have leftovers, but it was cleaned out I guess thats good and bad.

  • This is delicious Margret. I used a little more mayo than called for and used garlic and onion powder. This made a wonderful sandwich filling. Thanks

  • My kids liked it We added chopped pimentos and chives though.


  • This was sooo good. added celery and chopped pickles.

  • I love egg salad, and this is among the best Ive ever tasted. The Dijon mustard, dill and paprika meld well to tantalize the palate.

  • Very good recipe; love the dill

  • Yummy I love this recipe I use this everytime I make egg salad. Its quick, easy and tasty

  • Definitely the best egg salad recipe. I did not have Paprika so I used Marjoram.

  • Not as flavorful as I expected, but Ill will try it out again.

  • I used half the amount of dried dill and even though I love dill, I just didnt care for it in this salad. I used 1/4 c. of red onion and 1/4 c. of chopped celery for a little more crunch. I used 1 Tbsp. of dijon and added more mayo. I also used half the amount of paprika. I usually just sprinkle a bit on before serving. I dont think Ill make this one again.

  • I used this recipe as a guide because I have never made egg salad.I didnt have dill so I used dill relish.I also left out the paprika because my husband doesnt really like it.It was very good,althogh I think it should have more mayo than mustard.

  • I made this for my boyfriend and he ate it 3 times in a row which is amazing for him. It must have been pretty good and its low carb if you eat it with low carb bread.

  • What a great recipe. I needed a last minute - quick - appetizer for egg salad. Made exactly as stated. Served as sandwiches, cubed, on whole wheat bread. They were gone within minutes Will use again and again :)

  • I often reference recipes, but never follow them exactly. This prep had all the basics, but I added minced celery and onion for some crunch, dry Wasabi mustard, and some sweet pickle relish. Delicious.

  • I think it was the dill weed that made the flavor too strong for me. I added celery to give it some crunch, and that worked out well. I might try it again with less dill weed or maybe without any.

  • My favorite recipe for egg salad. The only change was that I used fresh dill. My family loves it too.

  • Great recipe - I added a couple of tablespoons of sweet pickles and mayo. Also used a Tablespoon of dried shallots instead of the onion - It added crunch and flavor.

  • I was looking for a low-cal recipe for egg salad. Im not crazy about mustard, but tried this one anyway.I used 2tbsp of mayo and 2tbsp of Jack Daniels Honey mustard. No onion.I added a small sprinkle of celery salt and only sprinkled in the paprika.I couldnt even taste the mustard and the recipe is delicious. Thanks alot for the help.

  • Simple, zesty egg salad recipe. I added some finely chopped garlic for flavor and used white onion because I didnt have any red onion on hand. Excellent variation on traditional egg salad. Will definitely make again.

  • Love this Ive made it a few times, and I always leave out at least half of the yolks and its still great

  • Way too much red onion (and we like onions in our house). Half of the recommended amount would be plenty. Too much dill as well. This recipe is average at best. I doubt Ill make it again.

  • Use half the onion, or just use onion powder Way too oniony I will tweak this and post improvements later.

  • This is the best egg salad ever I have now made it several times. Its so simple and delicious. Never again will I use sweet relish in my egg salad. The dill and the paprika has such a wonderful flavor. Thank you for this recipe

  • Delicious This is the recipe I use whenever I make egg salad. Great basic recipe. Easy.

  • I did not care for this salad.

  • Just made this for a quick lunch and hubby loved it. I added finely diced celery and used low fat mayo--deelish. The dill and paprika did not overpower the egg. Will definitely make this again

  • Good I used lowfatmayo combined with regular may to cut down fat. add 1 TBS sweet pickle relish

  • I used the method I usually do for eggs to boil; put in cold water on med/heat and bring to a boil; boil 5 minutes turn off heat and leave in water for 15 minutes. They dont get the ugly grey color that way. This recipe has lots of mustard and onion; I onlly used 1T onion and added a bit more mayonnaise... :)

  • This is really great egg salad Ive always been a fan of the regular, heavy on the mayo egg salad, but after trying this recipe, Ive realized you REALLY dont need all that mayo. It holds together just fine and not one flavor over powers the other. I like to serve this over greens with a touch of Newmans Light Italian Dressing. Fabulous :-)

  • Put the servings down to 2 since it was just the husband and me. Had to add a little bit more mayonnaise for personal preference (something you can eyeball). Overall, this was great

  • This turned out pretty good, I used green onion in place of red onion.

  • Enjoyed this recipe. i will make it again.

  • Delish I only had about 1 teaspoon dijon, so I added 1 tablespoon honey mustard as well. Really tasty I will use this recipe from now on.

  • The best freakin egg salad ever

  • Great recipe, but I had to double the amount of mayo and mustard because it was too dry to spread on bread. Also added a little bit of cayanne pepper.

  • This is by far and away my favorite egg salad recipe. I have made this probably 20 times now, without any changes. I LOVE it It has some kick to it, and tastes awesome. If I had one complaint, it would be that egg salad sandwiches from stores and restaurants no longer cut it.. its just not nearly as good as this. I sincerely dont think I will ever, ever use another egg salad recipe. This is it, and its great Thanks for a great recipe (made it again tonight :))

  • Great recipe I tweaked it a bit for my liking. I only used about 2 tablespoons of chopped onion, cut the spices in half, added 1 teaspoon of tarragon and 1/2 cup of diced cucumber.Oh,I also did half Miracle Whip and half real mayo.Fantastic

  • Very tasty I wish I had added more dill I was a little leery of the amount of paprika,but no worries,very delicious I think I will start making my egg salad this way from now on

  • Great base recipe for egg salad. Thanks for posting it. I tripled the mayo so it makes for a better sandwich spread and also added cayenne pepper. Turned out great.

  • I tried the user recommended 3 tablespoons of mayo, (i used smart balance for a healthier version) 1 tablespoon of mustard (any type), omit onion, add pickle (i chopped up half of a small pickle for a 3 serving recipe) and omitted the paprika. I also used fresh ground pepper and sea salt to taste. Not bad Ill probably use a little less dill next time.

  • Very tasty egg salad However, I did have to increase the mayo as the filling was not the consistancy that I wanted after making as written. All in all, a good variation of egg salad.

  • I used this recipe for a little added kick I used about a tablespoon more of fat free mayo and used smoked paprika...gave it a little smoky flavor...loved it

  • Way too much mustard, if you like mustard sandwiches...go for it. Rcipe calls for 2 tablespoons of mustrd, I put 1 and that was way too much I love mustard, but I would not choose to drown in it

  • I agree with a previous reviewer in that I felt that something was lacking from this egg salad. I added diced pimentos as well as some garlic powder, however it was still so-so. I may try yellow mustard instead of Dijon next time.

  • I dont usually care for egg salad, but my husband had been after me to make it so I tried this recipe and it was wonderful, even I love it. Great recipe

  • I didnt think there was gonna be enough mayo or mustard, but it was the perfect amount Also, I skipped the onions, cuz I dont like them, and just threw in some onion salt. It still tastes amazing This is my new favorite egg salad recipe

  • This was awesome I did however take out half the yolks b/c im trying to watch calories and fat. I also took out the onion and used onion powder ( i dont like raw onion) and added a little less than a tablespoon of light mayo and a little more of the mustard. And i used wheat toast and not regular. It was AMAZING.

  • I needed a quick egg salad recipe and that I had all the ingrediants on hand, so when I came across this recipe I had to try it. Actually this is my first ever making egg salad and it turned out like I wanted it, the only thing I added to it was a capful of vingear and instead of 1 tbsp of mayo I did 3 tbsp but should have did 2 tbsp, but either way the egg salad was delicious Saving this one for the next time. Thanks for sharing this recipe.

  • I think that it was too dry and the onions were overwelming. I had to add more eggs to hide the onion. The paprika gave it a weird color. Used fresh dill instead of dried.

  • It was Eggscellect

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