Reviewed: Jul. 14, 2009

i like this recipe because you will always have all these indrediants 24/7 and that leaves out a trip to the grocery store (which we all want)

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minimel737

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Reviewed: Jul. 13, 2009

Very good egg salad. The paprika makes it a different colour than some egg salads, but that's ok. Great on 12 grain bread with a crispy lettuce leaf on it. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 10, 2009

must add celery! very good. will make again.

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crund

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Reviewed: Jul. 1, 2009

Amazing!!!!! I don't even like egg salad, but made this by request of my husband. Instead of green onions, I used about 1/4 of a raw yellow onion very finely chopped (I hate biting right into an onion peice) and used Miracle Whip instead of mayo for a more tangy taste. We also added two pickles again finely chopped. Totally a keeper!!!

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MissBadger

Cooking Level: Beginning

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Reviewed: Jul. 1, 2009

Great basic recipe. A tip: peel the eggs immediately (the shells come off more easily then). I added curry powder (always a "must-have ingredient" for egg salad in our house), and I went lighter on the scallions. I also added a bit of tumeric, which heightens the yellow color and adds a valuable nutrient. (Tumeric is an antioxidant, an anti-inflammatory, and an anti-carcinogenic).

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ellenmoriah

Cooking Level: Expert

Living In: Epsom, New Hampshire, USA

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Reviewed: Jun. 13, 2009

yummy! i used regular onion since i didn't have green onion...and i added some celery because i had way too much in my fridge...and it turned out really really good. thanks for the recipe! :)

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kcbo

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Reviewed: Jun. 13, 2009

Simple, basic, delicious. If I don't have geen onion I use regular onion. Added some paprika.

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CleverGypsy

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

I had to come back here and edit my previous review... Just have to add that I made this again, but this time, I made my own mayonnaise, too. Super terrific yummy great! Love this recipe!! I really loved this and found it a great way to kill the inexplicable egg salad craving I've been having lately (I hate eggs!). Only thing I did was add some bacon pieces to the leftovers. Very nice with or without the bacon. :) Thanks for sharing!

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JULIE COWEN

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Reviewed: Jun. 2, 2009

just made this. used less mayo, and spicy mustard instead of regular mustard. also used more mustard than the recipe called for bc i like the tang. the green onions gave nice color but 1/4 cup was too much of a raw onion flavor for me. overall i found it to be okay.

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SWEET087

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Reviewed: Jun. 2, 2009

I'd never had egg salad before because it just looked so gross but I decided to make this for my husband so he can have a different sandwich for lunch. All I can say is that it was fabulous!!! This was sooooo good. I didn't use onions because I can't stand them so I used onion powder instead. Dee-li-cious!

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Diana

Cooking Level: Intermediate

Home Town: Highlands Ranch, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: May 30, 2009

Egg salad, easy, nothing AMAZING, but good!

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tesia

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Reviewed: May 29, 2009

I LOVED this recipe. I also substituted dill pickle instead of green onion since that is what my boys prefer, and the result was a comment that all moms love to hear! "Wow Mom, that was delcious! Can I have another!" (And trust me, my boys are picky eaters!) I even decided to make a second serving with hard-boiled eggs I had made to use for another event. I will definitely put this recipe into my 'keepers' file! Thanks wifey!

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Mnoriega

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Reviewed: May 21, 2009

This came out really good. Ive never been much of an egg salad eater but it sounded good to me so I made it. I did make a couple changes though. Instead of mayo i used fat free mayo as well as light sour cream. I diced up some celery and picked some dill from my garden... and since I just bought a dozen bagels I decided to have it on an egg bagel. Then topped off with some capers. Mmmmm...

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: May 21, 2009

Simple and tasty. I didn't take the time to add onion...didn't miss it at all. I've made this with both mayo and "salad dressing", and I think I prefer the salad dressing: a bit more tang and reminds me of deviled eggs. Thanks for sharing!

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BIZZYSMOM

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

Living In: Suwanee, Georgia, USA

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Reviewed: May 15, 2009

easy, easy, easy. no more guessing everytime i make egg salad--thank you!

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marksshel

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Reviewed: May 14, 2009

It was excellent it just needed a few aditions like some pickles and dill and it turned out fantastic!

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groovy00799

Cooking Level: Professional

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Reviewed: May 13, 2009

This was very good. I used light mayo. (I find that light mayo has a creamier and richer taste than low fat mayo - where you need to add lots more mayo - adding lots more calories to the food.)

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: May 11, 2009

I made this exactly as stated and it was bland. It needs something else, but I can't quite figure out what.

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Kimberly

Cooking Level: Intermediate

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Reviewed: May 7, 2009

loved the simplicity. i used spicy brown mustard and it was pretty good.

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Khadiji

Cooking Level: Intermediate

Home Town: Seabeck, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: May 2, 2009

I really liked the use of green onions in this salad as opposed to regular onions. This salad turned out perfectly creamy and tasty! I will be making this again! Thanks for posting :)

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