Egg Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chopped hard-boiled eggs mixed with mayonnaise, relish, mustard, and dill into a creamy, tangy salad. A quick side dish or sandwich and lettuce wrap filling that keeps well in the refrigerator.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 large eggs
- 1 tablespoon distilled white vinegar
- 1/3 cup mayonnaise
- 1 tablespoon sweet relish
- 1 tablespoon yellow mustard
- 1 tablespoon fresh dill (finely chopped. (or 1 tsp. dried.))
- ¼ tsp paprika
- 1 teaspoon garlic salt
- 1 rib celery (finely diced)
- 3 tablespoons yellow onion (finely diced)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 18m
- Cook
- 12m
- Sodium
- 825mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 194mg
- Calcium
- 60mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 18M
- SODIUM
- 825MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.