Egg Mayonnaise

    25 min

    You could use dried dill, but use fresh if you can. Serve in sandwiches or over crisp lettuce as a salad.

    388 people made this

    Serves: 4 

    • 8 eggs
    • 1 tablespoon mayonnaise
    • 2 tablespoons Dijon mustard
    • small handful chopped fresh dill
    • 1 teaspoon paprika
    • 1/2 red onion, minced
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork.
    3. Serve on bread as a sandwich or over crisp lettuce and cress as a salad.

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    Reviews & ratings
    Average global rating:

    Reviews in English (275)


    Delicious. Left the onion out of half of the recipe for the 3 year old children. Simple but stunning fluffy sandwiches  -  03 Apr 2011


    Try This! Use 3 heaping tablespoons of mayo, 1 heaping tablespoon of mustard (any type), omit onion, maybe add pickle, and save paprika for sprinkling on the sandwich when serving. I like it served on toast. Not a bad recipe when modified a little. I was so glad to find a ratio of eggs to other ingredients here. It sure beats just trying to work magic at the kitchen counter!  -  22 Apr 2006  (Review from Allrecipes US | Canada)


    I hate mayo so I was looking for a flavorful egg salad without a lot of mayo. I used sour cream instead of the mayo. I used 2 chopped spring onions instead of the regular onion and it was perfect!  -  17 May 2005  (Review from Allrecipes US | Canada)