Egg Salad with Dill recipe

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Ingredients

6 hard-boiled eggs, peeled
3 tablespoons mayonnaise, or more as needed
1 ounce cream cheese, softened
1 tablespoon finely chopped fresh parsley
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh dill
1 teaspoon Dijon mustard (such as Grey Poupon®)
1 teaspoon paprika
½ teaspoon salt

Nutrition Info

218.7 calories
carbohydrate: 2 g
cholesterol: 329.7 mg
fat: 18.7 g
fiber: 0.3 g
protein: 10.2 g
saturatedFat: 5.3 g
servingSize: -
sodium: 495.5 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut hard-boiled eggs in half, removing egg yolks from egg whites.

  2. Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.

  3. Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.

Recipe Yield

4 servings

Recipe Note

Husbands and picky eaters will love this recipe. Fresh herbs are added to eggs with a touch of cream cheese and Grey Poupon® to give this egg salad a taste you'll love.

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