Directions:
- In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
- Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
- In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
- Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
- /content/dam/images/food/fullset/2014/3/4/0/FN_Chunky-Egg-Salad-Process-05_s4x3.jpg How to Make Egg Salad
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.49 Kcal (1777 kJ) | ||
| Calories from fat | 327.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.38g | 56% | |
|---|---|---|---|
| Cholesterol | 569.55mg | 190% | |
| Sodium | 1540.56mg | 64% | |
| Potassium | 280.16mg | 6% | |
| Total Carbs | 4.09g | 1% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 0.84g | 3% | |
| Protein | 20.44g | 41% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 3mg | 17% | |
| Calcium | 96.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 191.69 Kcal (803 kJ) | ||
| Calories from fat | 147.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.43g | 56% | |
|---|---|---|---|
| Cholesterol | 257.19mg | 190% | |
| Sodium | 695.67mg | 64% | |
| Potassium | 126.51mg | 6% | |
| Total Carbs | 1.85g | 1% | |
| Sugars | 0.7g | 6% | |
| Dietary Fiber | 0.38g | 3% | |
| Protein | 9.23g | 41% | |
| Vitamin C | 1.4mg | 5% | |
| Iron | 1.4mg | 17% | |
| Calcium | 43.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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