Chunky Egg Salad
Chunky Egg Salad is a dairy free and lacto ovo vegetarian main course. This recipe serves 4. One serving contains 766 calories, 34g of protein, and 39g of fat. If you have dill, salad greens, mayonnaise, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 28 minutes. 13 people found this recipe to be tasty and satisfying. Users who liked this recipe also liked Chunky Vegetable Salad, Chunky Chicken Salad, and Chunky Tomato Salad.
Instructions
In a small bowl, soak the onions in cold water, for 15 minutes.
Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes.
Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.