I highly recommend this recipe. I've made this twice so far and have found it to be a very good egg salad and a wonderful presentation. The first time I made it (for my family), I added 1 tsp. each garlic powder and paprika and 1/2 large Vidalia onion (finely chopped) to the posted recipe. My adult son teased me about how "fancy" my lunches were getting while his wife's 9 year old niece daintily spread hers on crackers pretending it was pate. Inspired by these reactions (and encouraged by my husband and daughter), I made it a second time (as per recipe) and contributed my mold to a bridal shower buffet. I received compliments on the salad, raves over the presentation and many requests for the recipe. The ONLY problem I had was when I attempted to unmold it. Both times I lost some off the top. For my family, I just left it alone but for the bridal shower, I sprinkled some dried parsley over the top and no one seemed to notice. If it weren't for the cholesterol, I'd make this VERY often. It's pretty, it's FUN, it's economical and it's GOOD!
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