Egg Salad Sandwiches
The best way to make egg salad!
Servings: 5 sandwiches
Ingredients
- ⅓ cup light mayonnaise
- 1 tablespoon chopped fresh dill
- 1 tablespoon grated onion
- 1 tablespoon finely chopped dill pickle
- 1 tablespoon prepared mustard
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- 8 large hard-boiled eggs, chopped finely
Instructions
- Stir together all ingredients except eggs. Mix well. Gently stir in eggs. Cover and chill at least 2 hours.
- Spread on desired bread and serve.
Notes
- Nutritional information is for the egg salad only (not the bread).
- If you are preparing this recipe as Gluten-Free, just be sure to use brands of mayonnaise and mustard that are known to be GF.
Nutrition
Serving: 1serving | Calories: 163kcal | Carbohydrates: 3g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 301mg | Sodium: 329mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 426IU | Calcium: 40mg | Iron: 1mg