| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | about 4 cups |
Ingredients
- 1/2 medium red onion, chopped
- 12 large eggs
- 1 stalk celery (with leaves), chopped
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 2 tablespoons whole-grain mustard
- 1 tablespoons plus 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons kosher salt
- Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, salad greens
Instructions
- In a small bowl soak the onions in cold water for 15 minutes. Drain. Meanwhile, in a large saucepan with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper, to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
- Per Serving: Calories: 216; Total Fat: 18 grams; Saturated Fat: 4 grams; Protein: 10 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 284 milligrams; Sodium: 771 milligrams
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 234 |
| Total Fat | 19 g |
| Saturated Fat | 4 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 285 mg |
| Sodium | 282 mg |
Reviews
I made this recipe for my husband to bring to work. He called me and told me a co worker had forgotten his lunch and told him he loved egg salad sandwiches and have had them from everywhere but had forgotten his lunch, and bought my husbands egg salad sandwich off him while my husand went to subway. his co worker had called him and told him it was the best egg salad he’s ever had and thought it was store bought.
I have had no problems with the salt as I added 1/3 cup of extra mayo.
I have had no problems with the salt as I added 1/3 cup of extra mayo.
The salt actually ruined everything!! I had to boil more eggs and add more mayo to make it eatable.
This is coming from someone that loves SALT!!
Only use half the amount of salt.
This is coming from someone that loves SALT!!
Only use half the amount of salt.
Chad K
West Fargo, ND
Much too salty even with Kosher salt. Please do not rate a recipe high when you amend the recipe. The ratings are for the recipe as it is posted. Feel free to offer your suggestions but please do not mislead with too many stars.
I made this egg salad for my picky husband and he absoutley loved it! i did add celery and dillpickles to it but otherwise it was perfect. This is a keeper.
Great foundational ingredents. I substituted celery for celentro and jalapeno. Was a big post Easter hit.
Good salad but I would regrigate- at lease overnight- before serving. This allows all the flavors to settle and blend nicely.
The salt was too much and made this recipe uneatable to even eat! I wouldn’t risk trying this one again. Loose the recipe
This has a wonderful flavor. I substituted shallots for the red onion and I am in heaven. It makes ordinary egg salad a bit gourmet. Very easy to make. This one is a keeper.
I had most of these ingredients on hand and I love the way the celery and eggs remain chunky. This method of cooking the eggs is great, they were cooked to perfection and not overcooked at all.
JUST USE ABOUT HALF THE SALT IT ASK FOR.