Reviewed: Oct. 31, 2009

This was the best egg salad that I have ever had. I will definitely make it over and over again.

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Reviewed: Sep. 13, 2009

My husband and I have laying chickens and I am always looking for things to do with eggs. This recipe was really good and easy. Had it w/tomato soup for dinner and had it for breakast sandwich at work. I like that it can serve as 2 meals. However, I left out horseradish for fear of overkill w/dijon and added celery. Thumbs up on this one.

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carlad

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Reviewed: Aug. 14, 2009

I liked this, but it didn't blow my mind. Definitely different - I like things with a kick to it, so thanks for submitting.

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jun. 23, 2009

this was really good - we had it for lunch on Triscuits, and it hit the spot! I scaled the recipe back to 6 servings, made a few small adjustments- white onion since that's what I had on hand, and omitted the bacon- didn't have any. I also just estimated the amounts I added to minimize clean-up - my proportions were close, but you could certainly tweak this recipe to taste. Definately one I'll be making again soon...

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Liligator

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Reviewed: May 26, 2009

This was GREAT. It will be my way to make egg salad from now on. Really didn't notice the horseradish, but the bacon and sour cream made it so good. Okay, so my arteries are clogged now, but *dang* it tasted good.

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BARNKITTY

Cooking Level: Expert

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Reviewed: May 9, 2009

Pretty good- needed a little more kick for me- not enough horseradish

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Apr. 30, 2009

This is a pretty tasty salad and nice to have some different flavors for a change. I personally prefer more of a vinegar/mustard base than this with the horseradish, but we definitely ate it all, so that says something. Definitely better after some fridge time.

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BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 19, 2009

The name is true, this was awesome egg salad and I loved the idea of including horseradish! It really livened up the salad........thanks!

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katrich83

Cooking Level: Intermediate

Living In: Downey, California, USA

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Reviewed: Apr. 13, 2009

I usually HATE egg salad and I thought this was DELICIOUS!! Since it was just the family, we halved the recipe, and had it on toasted French bread with Swiss cheese. I did think the horseradish was a little strong, so we may add less next time. Thanks so much for sharing!

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 12, 2009

This was pretty good. I also added crushed red pepper, a little diced green olives with pimento, a little diced hot jalapeno, sliced green onion, and a little bleu cheese dressing. It was served on open-faced rye toast. It was a great way to use up those extra Easter Eggs!

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Heather M

Cooking Level: Expert

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Reviewed: Apr. 1, 2009

THIS IS AWESOME! My Light Substitutions were: Miracle Whip instead of Mayo, fat free sour cream instead of regular, turkey bacon instead of real bacon, and I had to use ground mustard because i had no dijon in the house. I also added two tblsp of sweet pickle relish! It was awesome! The bacon idea was great! Thank you!

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taflambas

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Reviewed: Mar. 25, 2009

good good good!

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Gemma NJ

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Reviewed: Feb. 24, 2009

Every so often I like to play around with egg salad to do something a little different from the traditional mayonnaise/celery thing. This was sensationally delicious! I used full fat sour cream and mayo, green onion other than the red, and real, crumbled bacon, but otherwise stuck to the recipe as written. And I will next time too! Looking over the reviews, if you omit bacon, omit onion, omit the mustard, etc.--are you really trying or reviewing THIS recipe? I like the addition of sour cream (I do in all my mayonnaise-based salads as well) as it mellows out the tang of the mayonnaise. I've used Dijon mustard before and love it, but it was the bacon and horseradish that really were this recipe's claim to distinction! Loved it!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 9, 2009

I don't like egg salad, but was making it for my husband...needless to say, I found I do like egg salad. We prefer food on the spicy side, so I added a pinch of cayenne pepper. Really tasty! Will definitely make this again! ( I left off the bacon because I'm vegetarian, but next time will have bacon handy for my hubby.)

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mitch

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Nicholson, Georgia, USA

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Reviewed: Jan. 18, 2009

My husband and I felt like egg salad tonight and wanted to try something other than regular old egg salad. This was the best egg salad we have ever had! It has just the right amount of kick to it, not too hot. We served it on russian rye bread slightly toasted because that's what we had in the house and it was excellent! Next time I might add a little finely chopped celery because I felt like I wanted a little more crunch to it. Thanks for the recipe!

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Sarah Melody

Cooking Level: Intermediate

Living In: Atascadero, California, USA

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Reviewed: Dec. 29, 2008

AWESOME! I like the little kick. My kids even ate it. My new go to recipe for egg salad!

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Gina

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 20, 2008

Delicious, not too much mayonnaise. I subbed plain kefir for the sour cream and added celery. I also left out the bacon bits to keep it veg. Salad was great with a little bit of vinegar.

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melizathorn

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Reviewed: Dec. 5, 2008

This makes a super sandwich. The only ingredient I changed was to use green onion instead of red. I sprinkled the bacon bits on top instead of adding them to the salad. Next time I make this I will add a bit of honey for some sweet contrast to the savory.

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gapch1026

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Reviewed: Oct. 17, 2008

This is the recipe I have been looking for - it's not your bland, boring egg salad. After reading reviews I questioned the bacon, but added it and am glad I did. I also upped the horseradish and red onions a bit, and served in onion pitas. My husband gave this a mid-mouthful "this is awesome!" - will definitely make again (maybe tonight!) Thanks!

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