Reviewed: Dec. 23, 2011

This egg salad was BLAND. It wasn't bad, just had no flavor whatsoever. I'll try it again with more mustard and maybe some crushed red pepper for some kick.

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Reviewer:

sugarlei

Cooking Level: Intermediate

Home Town: Campbell, Texas, USA

Reviewed: Dec. 14, 2011

really tasty as is.. I used honey mustard and probably a little more than the recipe called for. Nice lunch.. next time I may add something to give it a little zip

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3 users found this review helpful

Reviewer:

LindaT

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Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Aug. 29, 2011

I used bacon crumbles instead of Canadian bacon, added some green onion, and put a slice of tomato on the muffin before adding the egg salad and cheddar. A tasty, quick hot lunch!

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Reviewer:

LisaNicholas

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Garland, Texas, USA

Reviewed: Aug. 5, 2011

I meant to follow the recipe exactly, but I committed the cardinal sin of reading the recipe too quickly and getting distracted. And so, I accidentally added the shredded cheddar to the egg salad mixture. Duh. Not a problem, as it turned out. I did want to have some melted cheddar on the top, so I just sprinkled on a bit more before the muffins went into the oven. In our family, there can never be too much cheese. Everyone loved these and really wants to have them again. Thank you, Deborah! P.S. Hub added Tabasco sauce to his serving, but that's just him.

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Reviewer:

tat

Cooking Level: Intermediate

Reviewed: Jul. 12, 2011

Quick and easy open-faced sandwich. I made this for dinner and have also made for breakfast. I did not have Canadian bacon on hand but used ham. Also used pepper jack for the cheese. Very good recipe - thanks for sharing Deborah.

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3 users found this review helpful

Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: May 25, 2011

I made this today for a quick lunch and it was fantastic!. I made some adjustments based on what I had in my kitchen. Instead of Canadian bacon, I used threw some bacon bits into the mix, but I'm sure Canadian bacon would be great. I also used two mini whole wheat bagels instead of English muffins. I used dijon mustard instead of regular prepared mustard. This definitely gave it a different taste. I'd recommend using regular prepared or ground mustard.

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Reviewer:

nikki_dw

Cooking Level: Beginning

Living In: Savannah, Georgia, USA

Reviewed: Mar. 11, 2011

Oh, yum this was delicious egg salad! A few weeks ago I had an egg salad that was similar at a restaurant and I was looking on AR to see if I could find anything similar. I was in luck with this one! I love the addition of the bacon and cheese, something that my husband was not too sure about, however he ended up eating two sandwiches. So I think it went over all right. I did not have English muffins and our tiny store here does not carry them (strange, I know) so I just made them on regular sandwich bread and they turned out wonderful. Also added just a little more mustard, but they would have been perfectly fine without adding more also, just a personal preference. I can't wait to make these again sometime soon! Thanks, Deborah!

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Reviewer:

Kristen B.

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Reviewed: Dec. 20, 2010

Big hit with adults.

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Reviewer:

Sabrna

Reviewed: Aug. 10, 2010

This was nice for a quick lunch as my husband was working from home today. I made the egg salad and added a little sliced green onion along with a bit of salt and pepper. I toasted the English muffins then added the Canadian bacon. I wasn't sure about the warm egg salad part so I just added the egg salad and topped with the shredded cheese. I didn't bother baking it.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 21, 2010

THANK YOU, DEBORAH! I have been searching for an egg salad recipe that didn't have relish or onions in it & thanks to you , I have found the most wonderful of them all, to me! :) It was great the way you made it because I tasted it then, but added a bit of black pepper & garlic to mine. So glad that I doubled the recipe because I ate half of the salad before it even made it to the English Muffins! :) Again, thank you for giving me the egg salad I have been in quest of for a while! :)

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7 users found this review helpful