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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lboogie

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Fishkill, New York, USA

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Reviewed: Aug. 21, 2009

I've always winged it when making egg salad so can never be sure how it will turn out. Decided I needed to be more consistent, so I chose this recipe as a a touchstone. It's perfect. I find that I like adding a couple tablespoons of sweet relish but otherwise I don't usually change anything (unless I don't have green onions on hand, in which case I finely mince a couple tablespoons of yellow onion). Very good served in pita pockets with lettuce.

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Innkeeper Sue

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Reviewed: Aug. 20, 2009

used dijon for the "prepared mustard", 2 Tbsp. green onions, and added 2 tsp. dill for a nice touch. great lunch!

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ctaylor

Cooking Level: Beginning

Living In: Cartersville, Georgia, USA

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Reviewed: Aug. 11, 2009

For a low calorie option, I use romaine leaves instead of bread and roll the egg salad in them like stuffed cabbage leaves. I also added dill pickle relish. If you can find fresh brown eggs, they add to the flavor and color.

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Ruthey

Cooking Level: Expert

Home Town: Everett, Washington, USA

Living In: Bremerton, Washington, USA

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Reviewed: Aug. 10, 2009

I just got done making this and its delishious!! I didnt have no paprika though, i added the rest of the ingred. though and I love it, Thanks for this recipe.

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Amanda L.

Cooking Level: Intermediate

Home Town: Waynesville, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Aug. 9, 2009

I loved this recipe. I added a bit of creole seasoning, extra green onion (love green onion!), and some dill weed. It's absolutely delicious. Thanks for the recipe! :)

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