Low Sodium Classic Egg Mayo
Elevate your lunchtime favorites with this Low Sodium Classic Egg Mayo recipe—a heart-healthy twist on the beloved staple. Featuring perfectly hard-boiled eggs paired with creamy low sodium mayonnaise, tangy Dijon mustard, and the crunch of fresh celery and red onion, this dish is both flavorful and nutritious. Fresh dill and a splash of lemon juice add vibrant zest, while black pepper rounds out the flavor profile. Ready in just 15 minutes of prep, this versatile egg mayo is perfect for sandwiches, salads, or as a light dip alongside crackers or vegetables. Whether you're watching your sodium intake or simply craving a refreshing yet classic dish, this recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 4 tablespoons low sodium mayonnaise
- 1 teaspoon dijon mustard
- 1 piece celery stalk
- 1 tablespoon red onion
- 1 tablespoon fresh dill
- 0.25 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
Place the eggs in a saucepan and cover them with cold water. Ensure the water level is about an inch above the eggs.
Bring the water to a rolling boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit for 10-12 minutes to hard-boil.
While the eggs are cooking, finely chop the celery stalk to yield about 2 tablespoons.
Finely chop the red onion to yield about 1 tablespoon.
Rinse the fresh dill under cold water, pat dry with a paper towel, and chop to yield about 1 tablespoon.
Once the eggs are done, drain them and transfer to a bowl of ice water. Let them cool for about 5 minutes to make peeling easier.
Peel the eggs under cold running water and pat them dry. Start by gently cracking the shell on a hard surface, then roll the egg to loosen the shell.
Once peeled, roughly chop the eggs and place them in a medium-sized mixing bowl.
Add the low sodium mayonnaise, dijon mustard, chopped celery, red onion, and fresh dill to the bowl with the eggs.
Sprinkle in the black pepper and add the lemon juice.
Gently mix all the ingredients together with a spatula until well combined. Adjust the seasoning if necessary.
Refrigerate the egg mayo for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a sandwich filling, a salad topping, or a dip with your choice of whole-grain crackers or vegetables.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 448 mg | 19% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
