Egg Salad Using 12 Eggs
An egg salad recipe that is great for lunch. This egg salad sandwich recipe can be made ahead of time. Farm fresh eggs work great for this egg salad with dill.
Recommended Products
large pot
large bowl
spatula
measuring cups
Ingredients
- 12 eggs farm fresh, see above note if using store bought
- 1/4 white onion chopped finely
- 3/4 cup mayo
- 3 tbsp mustard
- 2 scallions chopped
- Seasonings to use at your own amount: Celery salt, ground red pepper, paprika, cajun, dill weed, cardamom
Instructions
- Place eggs in a large pot with enough water to cover the eggs. Add 1/2 tsp baking soda to make eggs peel better. Bring pot to a boil. Boil the eggs for 15 mins. Remove from heat. Dump out water, and replace with cold water to cool eggs. Peel eggs when cooled.
- Chop boiled eggs length and width wise into little pieces. Place in a medium sized bowl. Add remaining ingredients and stir. Refrigerate for about a half hour before serving to let flavors marinate. Can serve your Egg Salad as an egg salad sandwich or eat plain!
Nutrition
Calories: 246.12kcal
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
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