Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0
Egg Salad with Fresh Dill
NUTRITION · PER SERVING35M COOK
CAL 14%·PRO 29%
CARBS 4G6% OF CAL
1G FIBER1G OTHER2G TOTAL SUGAR
FAT 22G72% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh egg salad lightened with yogurt and brightened with dill, capers, and lemon. Serve on bread or eat with a spoon for a simple lunch.
mainamericansaladeggs♒ steamergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 8 large eggs – hard-boiled, peeled, cooled.
- ¼ cup full-fat plain Greek yogurt
- ¼ cup mayo
- 1 cup celery, finely chopped
- 2 green onions, white and green parts, finely chopped (or sub ¼ cup white onion, finely diced, or ¼ cup chives)
- ¼ cup fresh dill, chopped (or sub Italian parsley)
- 1 teaspoon Dijon mustard (or sub ½ teaspoon mustard powder)
- 1-2 tablespoons capers, plus 1-2 teaspoons caper brine.
- 1 teaspoon lemon zest
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon freshly ground black pepper
- Optional additions: 1 tablespoon fresh tarragon (elevates the flavor!), one diced avocado.
At a glance
PER SERVING · TIME 35M
CAL 14%·PRO 29%
CARBS 4G6% OF CAL
1G FIBER1G OTHER2G TOTAL SUGAR
FAT 22G72% OF CAL
5G SAT16G 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
- 20m
- Cook
- 15m
- Sodium
- 660mg
- 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
- 245mg
- Calcium
- 88mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 660MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.