Egg Salad I

This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.

Step: 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.

Step: 2

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

Step: 3

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

Per Serving: 183 calories; protein 12.9g; carbohydrates 4.2g; fat 12.8g; cholesterol 373.3mg; sodium 348.4mg.

Product salad is morely of the nicest salads to produce . It is high in fibre and water produce . As fruits contain natural sugar , you must have them for breakfast . The sweetness in it will give you more energy for the 24 hours and deal with your sweet cravings too.

Salads is sometimes get a not good for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is not being talked about , but it’s precisely where you’ll found the good vegetable fruit that may fuel weight loss.