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Egg Salad

Easy egg salad. 
Prep Time15 mins
Total Time15 mins
Course: Main Course, Salad
Cuisine: American
Keyword: egg salad, salad
Servings: 4
Calories: 324kcal
Author: Heather

Ingredients

  • 8 eggs
  • 1/2 cup mayonnaise
  • 1/4 cup diced onion
  • 1 teaspoon celery seed
  • 1 tablespoon fresh, chopped dill
  • 1 tablespoon Dijon mustard
  • salt salt
  • ground black pepper

Instructions

  • Hard boil eggs. 
    On Stove: Place eggs in a pot of cold water and place on stove. Bring water to a boil, cover the pot and then remove from heat. Let sit for 12 minutes. Gently place eggs in a bowl of ice water and let them sit for 5-10 minutes. Remove and peel off shell. 
  • Pressure Cooker: Pour 1 cup water in the pressure cooker. Place eggs on top of rack inside the cooker. Pressure cook for 7 minutes and then manually release pressure. Carefully remove eggs and place in ice water for 7 minutes. Peel.
  • In a large bowl mix together mayonnaise, mustard, onion, celery seed, dill, salt and pepper. 
  • Chop eggs and add into mayonnaise mixture. 
  • Serve on lettuce or on favorite bread. 

Nutrition

Calories: 324kcal | Carbohydrates: 2g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 339mg | Sodium: 346mg | Potassium: 136mg | Sugar: 1g | Vitamin A: 9.9% | Vitamin C: 0.9% | Calcium: 5.8% | Iron: 10.4%