Prep 5 mins
Cook 0 mins
OK, so the name is a little goofy, but this is really a good egg salad. This recipe is for average-sized sandwiches. I didn't count the boiling time for the eggs. I try to always have a few ready to go in my fridge. Enjoy!
- 6 eggs, hard-boiled
- 1⁄4 cup reduced-fat mayonnaise
- 1 teaspoon fresh dill, chopped (I use more)
- salt and pepper
- Put eggs in a bowl and mash them up with the back of a fork. Add mayo and dill and mix everything together. Salt and pepper to taste.
- Put in a sandwich with crisp lettuce and cucumber or place a scoop on top of your salad.
Egg salad is a favorite. Loved the addition of fresh dill. I doubled the amount. Made sandwiches along with a side salad for a simple delicious lunch. Thanks for sharing.
That same as my recipe.
Very yummy. I used Hellman's olive oil mayonnaise to be soy free (Hellman's is not GMO free!) I also used additional fresh dill. I used freshly ground black pepper and sea salt. I would have liked some crunch in it. DD1 (4 years) and I had this with rice crackers for breakfast.