This is a really good egg salad recipe. I would have given it five stars but, as prepared, mine turned out a little runny--easy to correct with another egg or two. You probably could also correct the runniness by eliminating the lemon juice but I thought that added something unique to it. I also added a pinch of tarragon which provided another depth of flavor. Overall, this dish was very fast to create and delicious. Prepped everything while the eggs were cooking and it took maybe 20 minutes.

Reviewed On: Nov. 24, 2009

I have to agree, this is a great starter recipe for hot sauce. You could probably use any pepper you wanted. I added a little more onion, sugar as was suggested in the other posts, and a tad bit more vinegar (We like ours kinda vinegary). I would have given this a 5 star but the overall time to prepare/cook seemed to be a little off--but I did de-seed the jalapenos first. Mine came from garden to kitchen same day. Great recipe. Gonna bottle some up and give to friends.

Reviewed On: Jun. 25, 2009