Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chunky Egg Salad
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- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 234
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 285 mg
- Sodium
- 282 mg
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 234
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 285 mg
- Sodium
- 282 mg
Ingredients
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.
- Per Serving: Calories: 216; Total Fat: 18 grams; Saturated Fat: 4 grams; Protein: 10 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0 grams; Cholesterol: 284 milligrams; Sodium: 771 milligrams
