Appetizers / Soups / Salads

Egg Salad with little Mayo is for Lunch.

Egg Salad with little Mayo takes 10 minutes to prepare.

Egg Salad with little Mayo takes 15 minutes to cook.

Egg Salad with little Mayo makes 4 servings.

The ingredients for Egg Salad with little Mayo are:

* 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

Here is how you make Egg Salad with little Mayo:

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: 4Recipe submitted by SparkPeople user DETERMINEDMOM6.

The nutritional information for Egg Salad with little Mayo is:

• 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