Low Sodium Classic Egg Mayo

Savor the creamy goodness of this Low Sodium Classic Egg Mayo—a healthier twist on a timeless favorite that's perfect for sandwiches, salads, or snacking. Made with hard-boiled eggs, low sodium mayonnaise, and a hint of Dijon mustard, this recipe delivers rich flavor without the extra salt. Freshly chopped celery, red onion, and dill add a delightful crunch and aromatic flair, while a touch of lemon juice brightens every bite. Ready in under 30 minutes, this easy-to-make egg mayo is a crowd-pleaser that won't compromise on taste or health. Whether you're building a wholesome lunch or preparing a dip for guests, this low sodium egg mayo is the perfect choice!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 4

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

Directions

Step 1

Place the eggs in a saucepan and cover them with cold water. Ensure the water level is about an inch above the eggs.

Step 2

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.

Step 3

While the eggs are cooking, finely chop the celery stalk to yield about 2 tablespoons.

Step 4

Finely chop the red onion to yield about 1 tablespoon.

Step 5

Rinse the fresh dill under cold water, pat dry with a paper towel, and chop to yield about 1 tablespoon.

Step 6

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.

Step 7

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.

Step 8

Once peeled, roughly chop the eggs and place them in a medium-sized mixing bowl.

Step 9

Add the low sodium mayonnaise, dijon mustard, chopped celery, red onion, and fresh dill to the bowl with the eggs.

Step 10

Sprinkle in the black pepper and add the lemon juice.

Step 11

Gently mix all the ingredients together with a spatula until well combined. Adjust the seasoning if necessary.

Step 12

Refrigerate the egg mayo for at least 30 minutes to allow the flavors to meld together.

Step 13

Serve chilled as a sandwich filling, a salad topping, or a dip with your choice of whole-grain crackers or vegetables.

Nutrition Facts

Serving size	(320.8g)

Amount per serving	% Daily Value*
Calories	687.6

Total Fat 63.4g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 763.2mg	0%
Sodium 448.0mg	0%
Total Carbohydrate 9.0g	0%
Dietary Fiber 1.0g	0%
Total Sugars 1.5g
Protein 24.9g	0%

Vitamin D 160IU	0%
Calcium 137.1mg	0%
Iron 4.4mg	0%
Potassium 421.5mg	0%

*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.

Source of Calories

Fat: 80.8%

Protein: 14.1%

Carbs: 5.1%