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    You are in: Home / Recipes / Egg Salad Recipe
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    Egg Salad

    Egg Salad. Photo by lazyme

    1/2 Photos of Egg Salad

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Tish's Note:

    My left over Easter eggs found their way into a easy to make egg salad. Hope you like it!

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    Serves: 4



    Units: US | Metric


    1. 1
      In a large bowl, mix together the onion, celery, yogurt or mayonnaise, dill, mustard, lemon juice, and salt.
    2. 2
      Add the eggs to the mixture and gently mix them together.
    3. 3
      Season with pepper to taste.
    4. 4
      Use in sandwiches, with lettuce and tomatoes, or in a salad.

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    Ratings & Reviews:

    • on April 14, 2002

      I will put this recipe in my cookbook for the moment, but after reading Jan S.'s review and comment on peeling all the eggs i wanted to let you all know of a little trick i found for peeling. Unfortunately, it only works when the eggs are still hot, but put up to a dozen in a PLASTIC pasta strainer and (holding them above the kitchen sink) bounce them gently in the strainer. The eggs will bounce up and down and bump into each other, cracking the shells. Within just a couple minutes the shells will be falling off the eggs in very large, almost whole pieces. The best part is, if they're for deviled eggs there is very little chance of having broken or gouged whites.

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    • on April 12, 2002


      This was a nice recipe. I made it with 5 dozen eggs, but only used 3 sticks of celery, as I thought it might over power the dish and I used sour cream instead of yoghurt (that's all I had). A good easy recipe, altough peeling all those eggs made me wish for an "egg peeler".

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2002


      Easy, quick and delicious!! ( I skipped the dill at my wife's suggestion however.) Thanks Tish.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)


    Nutritional Facts for Egg Salad

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 246.5
    Calories from Fat 140
    Total Fat 15.6 g
    Saturated Fat 5.3 g
    Cholesterol 561.9 mg
    Sodium 1483.7 mg
    Total Carbohydrate 4.8 g
    Dietary Fiber 0.6 g
    Sugars 2.9 g
    Protein 20.4 g

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