Egg and Mayonnaise Salad

    (348)
    25 minutes

    You could use dried dill, but use fresh if you can. You can also substitute eschalots for the red onion. Serve in egg and lettuce sandwiches or with crisp lettuce as a salad.


    336 people made this

    Ingredients
    Serves: 4 

    • 8 eggs
    • 1 tablespoon mayonnaise
    • 2 tablespoons Dijon mustard
    • small handful chopped fresh dill
    • 1 teaspoon paprika
    • 1/2 red onion, minced
    • salt and freshly ground black pepper to taste

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    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.
    3. Serve on bread as a sandwich or over crisp lettuce and cress as a salad.
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    (348)

    Reviews in English (272)

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    2

    Something else. Try This! Use 3 heaping tablespoons of mayo, 1 heaping tablespoon of mustard (any type), omit onion and save paprika for sprinkling on the sandwich when serving. I like it served on toast. Not a bad recipe when modified a little. I was so glad to find a ratio of eggs to other ingredients here. It sure beats just trying to work magic at the kitchen counter!  -  08 Oct 2008

    by
    0

    Something else. 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 dill, 1/2 teaspoon english mustard and a sprinkle of black pepper. My husband loved it and my kids loved it as well. I mixed it in with pasta for the little ones.  -  08 Oct 2008

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    0

    Something else. This is a good egg mayo recipe as is if you're looking for a recipe that isn't 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 don't care if it is pink from the paprika, this salad is wonderful! Thank you for sharing.  -  08 Oct 2008

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