Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (173)
Best Egg Salad Recipe
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 19%
CARBS 2G4% OF CAL
0G FIBER1G SUGAR1G OTHER
FAT 18G75% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic egg salad made with hard-boiled eggs, mayonnaise, and Dijon mustard, brightened with lemon and herbs. Serve on a sandwich, with crackers, over greens, or straight from the bowl.
mainamericaneggsdairy freegluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 large eggs
- ¼ cup mayonnaise
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- Freshly ground black pepper
- ¼ cup finely diced red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 19%
CARBS 2G4% OF CAL
0G FIBER1G SUGAR1G OTHER
FAT 18G75% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 254mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 128mg
- Calcium
- 41mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 254MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.