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–+ servings
Fold in coarsely chopped hard boiled eggs, minced onions, chopped pickles, dill, and chives. Garnish with more paprika and chives.

Egg Salad

Simple egg salad, perfect for sandwiches, on crackers, or all by itself.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Salad, Sandwich
Cuisine American
Servings 3 people
Calories 288 kcal

Equipment

  • glass bowl
  • wire whisk
  • cutting board
  • kitchen knife
  • measuring spoons
  • rubber spatula

Ingredients
 
 

  • 6 hard boiled eggs
  • ¼ cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp dill pickle juice
  • ¼ tsp kosher salt
  • ⅛ tsp black pepper
  • ⅛ tsp paprika
  • 1 tsp fresh dill weed
  • 1 tbsp dill pickles - finely chopped
  • 2 tbsp onion - minced
  • 1 tsp chives - finely chopped

Instructions
 

  • Boil and peel 6 eggs.
    6 hard boiled eggs
    Start with 6 hard boiled eggs
  • Whisk together the mayonnaise, Dijon, salt, pepper, paprika, and pickle juice.
    1/4 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp dill pickle juice, 1/4 tsp kosher salt, 1/8 tsp black pepper, 1/8 tsp paprika
    Whisk together mayonnaise, Dijon, salt, pepper, paprika, and pickle juice.
  • Fold in the dill, pickles, onion, and boiled egg. Garnish with a pinch of paprika, and a pinch of chopped chives.
    1 tsp fresh dill weed, 2 tbsp onion, 1 tbsp dill pickles, 1 tsp chives
    Fold in coarsely chopped hard boiled eggs, minced onions, chopped pickles, dill, and chives. Garnish with more paprika and chives.
  • Serve on toast to make a sandwich, or with crackers, or all by itself.
    Serve by itself, on crackers, or on toasted bread to make a sandwich.

Nutrition

Calories: 288kcal | Carbohydrates: 2g | Protein: 13g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 381mg | Sodium: 538mg | Potassium: 154mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 602IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
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