Egg Salad

Prep: 15 min., Chill: 2 hrs. We loved the addition of fresh dill to this traditional salad, but if you prefer to leave it out, boost the flavor with an additional teaspoon of prepared yellow mustard.

Yield: Makes 5 servings (serving size: 1/2 cup)

Ingredients

• 1/4  cup  light mayonnaise
• 1  tablespoon  chopped fresh dill
• 1  tablespoon  grated onion
• 1  tablespoon  dill pickle relish
• 1  tablespoon  prepared yellow mustard
• 1/4  teaspoon  pepper
• 1/8  teaspoon  salt
• 8  hard-cooked eggs, coarsely chopped

Preparation

Stir together first 7 ingredients in a large bowl; gently stir in eggs. Cover and chill at least 2 hours or up to 2 days.

Nutritional Information

Calories:

171 (67% from fat)

Fat:

12.6g (sat 3.2g,mono 3.3g,poly 1.2g)

Protein:

10.3g

Carbohydrate:

3.5g

Fiber:

0.3g

Cholesterol:

343mg

Iron:

1.1mg

Sodium:

320mg

Calcium:

44mg