Reviewed: Nov. 12, 2009

Very good. I used fat-free ingredients.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 11, 2009

Wonderful recipe! Made as stated and it turned out great! LOVE it!

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amys6

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Reviewed: Nov. 10, 2009

This was just so-so for me. I've never been a huge fan of egg salad, but I will eat it on occasion, hence my desire to try Wifey's recipe. The taste of this was decent, but it didn't WOW me. I love my mom's deviled eggs (a passed down recipe from my Grandma), so I tried to duplicate her recipe and Wifey's. Although my attempt did not turn out as expected, it didn't "ruin" the outcome either. My only change (to mimic my mom's recipe) was to add another t of (plain) mustard and 4 t distilled white vinegar. Oh, and I added one small rib of celery, mainly because I wanted to use it up. I've been eating this on wheat bread with a slice of Boston lettuce for lunch so far this week. It is certainly simple and satisfying but, I don't think it will be a repeat with me. I guess I don't like egg salad that much after all. Thanks for sharing :)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Nov. 1, 2009

This recipe is a prime example of how the most basic ingredients can make something filling and comforting. I cut this in half, added one rib of chopped celery (I like crunch in my egg salad) and use dijon. I ate this on potato bread. So good.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 28, 2009

I was looking for a basic recipe, and this one is perfect. Loved it.

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Sandy

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Reviewed: Oct. 27, 2009

Love this! Easy, Simple, and fool proof! Best egg salad I've had so far!!! I did alter the recipe a bit. Used the base recipe as is, and then added in about 1/2 tsp of dry mustard, nearly 1/2 tbsp paprika, 1 tsp onion powder (s/o won't eat anything if it clearly has onions in it! lol) and about 1 1/2 tbsp of sweet pickle relish. Great stuff!!!

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shutterbug

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Reviewed: Oct. 18, 2009

This is the BEST egg salad recipe I've come across and believe me I've tried a lot! It absolutely leaves things open to add or take away what ever your family prefers. I used about half the mustard since we're not big mustard fans, added about 2tbs finely chopped white onion, a pinch of dill and sprinkled paprika over the top. Even after eating a big sandwich we couldn't help but stand over the bowl with a spoon to finish it off. Will use again and again.

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LoveMy3Boys

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Dover, Delaware, USA

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Reviewed: Oct. 15, 2009

I really liked this. My whole family enjoyed it (even the picky 8 year old). I am making it for my husband and my lunch right now.

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Momma Morgan

Cooking Level: Intermediate

Home Town: Erath, Louisiana, USA

Living In: Abbeville, Louisiana, USA

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Reviewed: Oct. 12, 2009

It was good, but little too much egg taste.

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Tetya

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

This is TERRIFIC on the French Baguettes from this site. So great together! The green onion in this recipe gives it a nice bite.

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Oct. 7, 2009

This is a very good recipe. My husband had been begging for some egg salad and this was the closest to his description. I didn't have any onion so I didn't get to add it. I'm looking forward to trying it again with the onion. The only change that I made to it was I added 2 TBS of sweet relish to it. Very Good!!!! ;)

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Jamis

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Reviewed: Sep. 27, 2009

Great egg salad. Only change I made was to add sweet relish.

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TiffanyD

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Reviewed: Sep. 23, 2009

I followed the recipe to the T. Oh Well,different strokes for different folks.

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Ex-Braniff

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Beulaville, North Carolina, USA

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Reviewed: Sep. 22, 2009

so easy to make and just delicious!

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Koko

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2009

This was my first egg salad to ever make and it turned out pretty well. I agree that is really a good base salad- but you need to add more to it for crunch and color. Overall we enjoyed it and will likely use it again as a base.

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SISSANNE

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Reviewed: Sep. 17, 2009

Recipe was easy and very good. A little to much mayo for my taste. I would recommend adding the mayo slowly until it's at the right consistancy. I tried the scallions and diced them, since I'm partial to relish, but I thought it tasted good so far.

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Tiija

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Reviewed: Sep. 8, 2009

This is a wonderful basic egg salad. It's great on crackers or as a sandwich. I followed some of the other suggestions and added a stalk of chopped celery and a few chopped sweet pickles. It was exactly what I was looking for.

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TMC8667

Cooking Level: Expert

Living In: Ridgeland, Mississippi, USA

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Reviewed: Aug. 28, 2009

This was good and I liked the added bite of the green onions. I put in a ziploc in the fridge to eat for lunches and it came out great - not runny like another mentioned.

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Tricia

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Aug. 27, 2009

I think the onions are better left out. By the next a.m. this was very very runny, and I think it's due to the eggs as I haven't had it happen without. But the flavor is great!

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Aug. 26, 2009

I thought this was great. I left out the green onions since hubby is a picky eater. This is the egg salad I remember from growing up, nothing crazy just yummy eggs. Adding other crunchier stuff is good for a change, but this recipe was what I was looking for.

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