Who doesn’t love a good egg salad sandwich!?? I tend to crave these during the summer a lot. I like this recipe because it gives it flavor with less mayo (which is where the fat content can go up!) You won’t be disappointed by this one! For a detailed view of this recipe Click here!


  • 8 eggs
  • 1 tablespoon light mayonnaise
  • 2 tablespoons prepared Dijon-style mustard
  • 1 teaspoon dried dill weed
  • 1 teaspoon paprika
  • 1/2 red onion, minced
  • 2 Celery Stalks, minced
  • salt and pepper to taste


Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.

Serve on bread as a sandwich or over crisp lettuce as a salad.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 183 | Total Fat: 12.8g | Cholesterol: 424mg Powered by ESHA Nutrient Database