Egg and Mayonnaise Salad

    Egg and Mayonnaise Salad


    336 people made this

    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.

    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

    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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    Reviews (5)


    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


    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


    Made it healthier. 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 yoghurt. Just great. - 08 Oct 2008

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