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Reviewed: May 24, 2012

I just whipped this up for a quick lunch today and it was delicious! I followed the recipe almost to a T except I added some dried dill. I will definitely be making this again and again. Thank you!

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papayasoup

Reviewed: May 20, 2012

Simple, Easy and DELICIOUS!

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AlisaLansdale

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

Reviewed: May 9, 2012

Don't be deceived by this recipe's simplicity. It is simple, but delicious. I don't like egg salads that are overly sweet or vinegary. This was perfect!

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rodentgirl16

Cooking Level: Intermediate

Reviewed: May 6, 2012

Perfect! Exactly the way my mom made it when I was a kid. I used mini dill pickles instead of onions for more crunch and that dill flavor. I am going to make it in a pita pocket for lunch tomorrow.

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keysgetaway

Cooking Level: Beginning

Living In: Key Largo, Florida, USA

Reviewed: May 4, 2012

Never made Egg Salad... This hit the spot. I didn't have any green onions though.

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ladyswish

Reviewed: May 1, 2012

This was really good. We enjoyed it. I like the mustard, never had thought about adding that before but it adds a nice little flavor to the mix.

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SweetNov88

Reviewed: Apr. 28, 2012

To make this a little more healthier I switched out and added a few things. I used Vegenaise instead of Mayo, also added 1/4 cup of chopped walnuts, and a Tbsp of relish.

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Wolfbrancher

Cooking Level: Expert

Living In: Avon, Ohio, USA

Reviewed: Apr. 22, 2012

I made this the night before my son's birthday party to put on sandwiches, and it was fantastic!!! Everyone loved it! I think I'm fortunate to have any mixture left over for myself!

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