Reviewed: May 20, 2012

I followed this recipe loosely but I skipped the vinegar and onions and it turned out to be the best egg salad that i've ever had. Two thumbs up!

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Reviewer:

jude7186

Cooking Level: Intermediate

Home Town: Miami Lakes, Florida, USA

Living In: Irvine, California, USA

Reviewed: Apr. 13, 2012

My favorite egg salad - curry gives it that something special

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Reviewer:

Kimiko

Cooking Level: Intermediate

Home Town: Placentia, California, USA

Living In: Belmont, California, USA

Reviewed: Mar. 4, 2012

I love this recipe. The flavors blend so well together. I will be making this a lot. The crunch from the onion is perfect.. My husband loved it too and he is a picky eater.

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Reviewer:

lilmiss

Home Town: Frederick, Maryland, USA

Reviewed: Jul. 2, 2011

I enjoy the zippy flavor of this egg salad, but, find that, even with the addition of a yolk or two, it is too loose for a proper sandwich. I like to serve this in a whole wheat pita pocket or with triscuits/toast points. As others have noted, the salad greatly benefits from a night in the fridge to allow the flavors to meld. I have made this many times and customize as follows: replace half of mayo with greek style yogurt, incorporate 1 egg yolk, add 1/2 stalk celery finely chopped, 1 small thai green chilli finely chopped, add 1/2 tsp more white wine vinegar, celery salt to taste.

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Reviewer:

SOTHEBOMB

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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Glendale Heights, Illinois, USA

Reviewed: Apr. 27, 2011

This was really good - I cut the recipe in half and used one whole egg, one egg white. I reduced the vinegar to a scant 1/4 tsp and used chopped scallions instead of sliced red onion. I used to be one of those people who disliked curry, but I'm starting to really like it now, and I've found that I especially like it with eggs. This was really tasty!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Apr. 26, 2011

I just made this with Easter eggs that we had dyed. I added 2 Tablespoons of finely chopped celery and used dried parsley versus fresh. This recipe is excellent!

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Reviewer:

Maria

Home Town: Waldorf, Maryland, USA

Reviewed: Mar. 28, 2011

I give this recipe only two stars. Possibly because I had high expectations from the reviews, but more because the it had a bitter taste. I think I would have been better off just using egg whites, mustard, mayo and some salt and pepper. The vinegar was too much with the curry. I love egg salad sandwich and this is definitely not a great substitute. adding maybe only 1 egg yolk would have made all the difference in the world.

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Reviewer:

frugalmama

Reviewed: Feb. 18, 2011

My new favorite sandwich! I used whole eggs, scallions (I didn't have purple onions), and I toasted the bread. Wow. Will be making over and over.

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Reviewer:

Weezer mom

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

Reviewed: Dec. 9, 2010

This recipe is GREAT! I like my egg salad a little sour so I added 1 tablespoon mustard.

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Reviewer:

Jacki

Cooking Level: Beginning

Home Town: Beaver, West Virginia, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Nov. 24, 2010

I made this salad in a pinch, but didn't have any curry powder on hand. So I substituted some Pampered Chef Southwestern Seasoning Mix in place of the curry and it was REAAALLY good! Just an idea if you want to do something a little different.

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9 users found this review helpful