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Egg Salad With Dill Recipe
|Hard cooked eggs||8|
|Finely chopped onion||1⁄2 Cup (8 tbs) (Purple Colored)|
|Chopped fresh dill||1⁄3 Cup (5.33 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs) (Hellmann's)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Dijon style mustard||1⁄4 Cup (4 tbs) (Prepared)|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1761 Calories from Fat 1315
% Daily Value*
Total Fat 152 g234.4%
Saturated Fat 29.4 g147.1%
Trans Fat 0 g
Cholesterol 2042.1 mg
Sodium 2732.8 mg113.9%
Total Carbohydrates 15 g5.2%
Dietary Fiber 1.7 g6.8%
Sugars 10.5 g
Protein 60 g119.3%
Vitamin A 64.8% Vitamin C 15.4%
Calcium 32.1% Iron 34.4%
*Based on a 2000 Calorie diet
Place in a mixing bowl with the onion and dill.
In another bowl whisk together the mayonnaise, sour cream and mustard and pour over the eggs, onion and dill.
Toss gently, season to taste with salt and pepper, and toss again.
Cover and refrigerate if you must, but the salad is at its best eaten immediately.