Reviewed: Oct. 12, 2008

I didn't care for this recipe. I like each of the ingredients individually, but all blended together they just tasted weird.

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CAMPPJPATTY

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Sep. 2, 2008

Made this following the directions but did omit the horseradish. I think it had enough kick without it. I am not a huge egg salad fan but I think this tasted great. I think the combo of mayo/sour cream/dijon gives this a better taste.

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cookingmom

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 24, 2008

I found this recipe as a nice change from the standard egg salad. I followed the recipe exactly and served it at my restaurant. Everyone loved it and asked for the recipe! A keeper...

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EARLIERUS

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Reviewed: Jul. 14, 2008

I liked this egg salad recipe. It was tasty but in my opinion it had too much mustard. I thought it over powered the other flavors. I will make this again but cut back on the mustard.

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kimbernic

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 10, 2008

This isn't bad. I wasn't able to put everything in as called for, as I didn't have bacon bits or onions. The sour cream is a nice addition, although it seems too much. That could be my fault as I may not have measured correctly. Used more paprika than called for--love paprika! Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 10, 2008

Wow! Was this ever good! I scaled it way back because it was just lunch for me, so I may not have gotten the proportions exactly right but they were close. I used a piece of real bacon and onion powder since I didn't have red onion. Ate it in a pita, and finished wishing I had more. Yum!

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: May 9, 2008

AWESOME! I used 8 eggs (all I had), so I scaled to 1/4 cup + 1 TBS Mayo and 1/4 cup + 1 TBS Sour Cream. I used 2 tsp dry mustard powder because I didn't have any Dijon (I'll use Dijon next time). I used yellow onion, because that's what I had. I omitted the bacon (personal preference). Added 1 tsp dried dill weed. I too, thought that 1 teaspoon (rather than 1 TBS) prepared horseradish was sufficient for my taste, but hey, I am a coward.

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Carol Hammond

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Williamsburg, Kentucky, USA

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Reviewed: Mar. 30, 2008

Good recipe, thanks Megan! I liked the touch of bacon, but I'd toss in some celery & carrots next time, too... I left out the horseradish, because I'm a wuss, but I'm sure my husband would have loved that part!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 1, 2008

Really good! I didn't use quite as much horseradish because I wanted my kids to eat it (9 and 7). Everyone loved it. Thanks

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Jill B.

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Reviewed: Feb. 28, 2008

i omitted the bacon bits and added more paprika. yum!

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artgrrl

Cooking Level: Intermediate

Home Town: Miami Beach, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 18, 2008

Yum! I did not use bacon bits because of all the reviews. I did not have onion but can see why red onion would be very tasty. Next time, I would 1/2 the sour cream and mayo just because we don't like it sooo creamy. Also, for the kids, next time I would only use 2 T mustard. Otherwise, I really like this salad and will make it again come Easter, I'm sure.

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Sunshine

Cooking Level: Intermediate

Living In: Ashippun, Wisconsin, USA

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Reviewed: Nov. 23, 2007

Great recipe! I omitted the red onions and added celery. This worked out great for eggs that were supposed to be deviled eggs (but I did such a bad job peeling them). Yikes! I highly recommend this one!

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Rage

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 14, 2007

i liked it. a must have in your recipe box? or would that be recipe folder on your desktop.....just don't sound the same.

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buzzardjrt

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Denton, Texas, USA

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Reviewed: Jul. 31, 2007

This is a keeper! I love egg salad but find it a little bland when only made with mayo. This recipe is delicious and easy. However, if you aren't a huge fan of horseradish, I suggest you halve the amount. Also, I used left over bacon and a Walla Walla Sweet Onion. I wil make again.

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Chopper

Cooking Level: Intermediate

Home Town: Mill Creek, Washington, USA

Living In: Mountlake Terrace, Washington, USA

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Reviewed: Jul. 29, 2007

great recipe...always looking for a way to spice up egg salad, great job!!

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ShelbyK.

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Reviewed: Jul. 7, 2007

We thought this was very good. The combination of the dijon and horseradish was very good. I didn't add quite as much horseradish and dijon as called for, as my husband doesn't like these much. I'm not sure what to think of the bacon bits... I might skip them next time and add some celery instead.

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dakotacabinquilts

Cooking Level: Intermediate

Home Town: Hettinger, North Dakota, USA

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Reviewed: Jun. 12, 2007

This was so good!! I loved the dijon/horseradish mix. I skipped the red onions and instead added thinly sliced cucumber. The sour cream was a good idea, I don't like mayonnaise too much, so it helped the flavor a lot.

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Kelsey Lynn

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Reviewed: May 7, 2007

Really different, I held back one tablespoon of dijon and one tablespoon of horseradish just to make sure it wasn't too strong and I didn't add in onions because my daughter doesn't like them, but added some onion powder. We both liked it, but thought that the bacon was odd. It didn't add a lot of flavor, and the texture was kind of weird. I will make it again, but next time will go ahead and add the rest of the horseradish.

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BIGRED227

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Reviewed: Apr. 13, 2007

I was craving egg salad so used this recipe as a starting point. Substituted regular mustard for the dijon. Left out the horseradish, bacon, and onions. Added chopped celery and baby dill pickles instead. The original recipe would have been saltier and had more of a kick than I could handle, but it got the idea across. I liked the result with my substitutions which I enjoyed in a whole wheat pita. Crunchy and tangy!

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Mumsy'sCouchPotato

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: London, Greater London, England, U.K.

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Reviewed: Apr. 12, 2007

This is not your mother's egg salad!! This recipe is awesome because it is so versatile, you can add more or less of the ingredients & turn out with a wonderful salad! I used a mixture of yellow mustard & sweet mustard, but I think the Dijon would be even better! I also cooked & crumbled some turkey bacon, that was definately worth it! I think I'll even make this without having leftover Easter eggs to use up!

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