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Nutrition Facts
Serving Size 1 (297g) Recipe makes 4 servings
Calories 486
Calories from Fat 330		(67%)
Amount Per Serving		%DV
	Total Fat 36.7g	56%
	Saturated Fat 7.8g	39%
	Monounsaturated Fat 12.5g
	Polyunsaturated Fat 12.9g
	Trans Fat 0.0g
Cholesterol 649mg		216%
Sodium 927mg		38%
Potassium 386mg		11%
Total Carbohydrate 19.6g		6%
	Dietary Fiber 2.0g	8%
	Sugars 6.4g
Protein 20.6g		41%
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Egg Salad

Recipe #131675 | 15 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Stacy B
Aug 1, 2005

It's great if you like dill or black olives, if you don't just omit them. If it's too dry for your taste, add another 1/2 cup of mayonnaise.

SERVES 4 -6 (change servings and units)

Ingredients

12 large eggs, boiled & chopped
4 stalks celery, chopped
4 green onions, chopped with greens
1 cup mayonnaise
3-4 tablespoons mustard
salt, to taste
pepper, to taste
1 (2 1/4 ounce) can black olives, sliced
2-3 tablespoons fresh dill, chopped
4-6 leaves romaine lettuce

Directions

1
Boil eggs 11 minutes, run under cool water and peel.
2
While eggs are boiling mix mayonnaise, mustard, salt and pepper, olives, dill, onions and celery.
3
Once the eggs are peeled add them to the mixture and chill.
4
Serve chilled with romaine lettuce on larger sized bread.

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Featured Reviews for This Recipe

From: *Parsley*

On Sep 27, 2005

This is a great egg salad that is somewhat different from "traditional" egg salads. I followed the recipe excactly as written.....just added some extra green onion I loved the black olives in there. The kids and I enjoyed this very much. Makes a great lunch on a bed of lettuce or on a roll. Thanx for this! I'll be making this again!

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From: xpnsve

On Aug 13, 2005

Very good! This is exactly the recipe I was looking for!! Only difference, I used sweet vidalia onion instead of green onions and omitted the celery (preference). I love the olives and dill - perfect for egg salad!

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Read all 2 reviews