Reviewed: May 1, 2009

I rarely follow recipes for egg salad--I generally just add whatever and taste until I'm satisfied. So I used this recipe as more of a jumping off point. I used about 10 eggs instead of 8, but I used about the same amount of mayo. I used a lot more mustard, but I love the flavor, and I also love paprika so added more of that as well. I used pickles and cucumber for crunch and didn't have green onions. I also tossed in a bit of parsley. I served as finger sandwiches at a volunteer appreciation event at work, and they were completely finished before the event. Other sandwiches were served as well, but the egg salad was by far the most popular. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 1, 2009

It was a good basic recipe, and thats what I was looking for. The lil one wanted egg salad so it cant have to much zing so I left out the onions. Hubby said it would be better with celery, but I didn't have any.

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Kathleen

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: North Providence, Rhode Island, USA

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Reviewed: Apr. 27, 2009

Really good!

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cassie

Cooking Level: Expert

Home Town: Newberg, Oregon, USA

Living In: Lafayette, Oregon, USA

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Reviewed: Apr. 23, 2009

This is great egg salad...just like what I grew up with! Hint: I always use brown eggs when making egg salad, so you can see the shells & make a shell-less salad. =)

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bonniebear

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Reviewed: Apr. 19, 2009

Fabulous egg salad! I cut the amount of mayo (used lite mayo), added dill weed, and just a toss of lemon juice and it came out delish! A local deli makes egg salad, and this one tastes nearly exactly like it! They serve theirs on egg bread with swiss cheese - something I might try next time. Thanks for a great recipe!

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ehappyvintage

Cooking Level: Beginning

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Reviewed: Apr. 15, 2009

This recipe is the perfect mix of ingredients. For years I would just add enough "looks good"; this removed the guesswork ;-) I didn't have mayo but used salad dressing and it was great!

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MONIMONIWI

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Reviewed: Apr. 15, 2009

Perfect ratio of mayo and mustard. Made it exactly as stated...traditional egg salad.

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Mrs. DeCanio

Cooking Level: Intermediate

Home Town: Sidney, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Apr. 14, 2009

This recipe is absolutely yummy. It reminds me of the egg salad that I would devour at Grand Central Bakery in Portland, OR...and that's a good thing.

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carrieski

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Reviewed: Apr. 13, 2009

Very good although seemed to be missing something. I added a 1/4 cup of dill relish and 1 tsp. spicy mustard. Tasted good.

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Li

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

I use this recipe also...Its very good. I do add about 3/4 cup of chopped olives stuffed with pimento. Fine diced japaleno (NO SEEDS).

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Chef Dan George

Cooking Level: Expert

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Reviewed: Apr. 5, 2009

I did add couple tbs of lemon juice since it was too thick. Pretty good overall.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Apr. 4, 2009

Really good recipe, I added pickles instead of onions and i added 1/2 cup instead of 1/4. I put it on some bread, it was sooo good. This recipes a keeper.

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ANGELSTAR

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Mar. 29, 2009

Thanks for this recipe. It's a keeper. I didn't have green onions on hand so I used bell pepper instead and liked it. I also added a dash of garlic powder, celery salt, and onion powder. It was wonderful.

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Crystal

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Reviewed: Mar. 29, 2009

I did not like this recipe . I really like egg salad but this one was very bland.

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crussell

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Reviewed: Mar. 24, 2009

It seemed way too creamy...and I used 9 eggs. Is it possible to "over stir" egg salad? lol Maybe it was my fault. Still yummy, thanks! Update: I found it actually was better after being in the fridge for a bit; it helped solidify the mixture.

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Jessica

Cooking Level: Intermediate

Home Town: Whitby, Ontario, Canada

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Reviewed: Mar. 23, 2009

This was the first time that I had ever made egg salad. I added horseradish to it to give it some extra zing..and loved it!

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JoMedic

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Reviewed: Mar. 19, 2009

I was really in the mood for an egg salad sandwich. This really hit the spot. My only complaint was that it was a little plain. I did add some dill weed and I liked that.

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Mar. 18, 2009

Very good!

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KBigler

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: Mar. 16, 2009

Thanks for the recipe Wifey! I didn't grow up eating Egg Salad & to be honest it's never sounded very appealing, but this was an easy, tasty breakfast. Served it on whole grain bread. Didn't have any green onion & used my homemade Cajun Seasoning for a kick. Thanks!

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