Reviewed: Nov. 13, 2009

I used half the amount of dried dill and even though I love dill, I just didn't care for it in this salad. I used 1/4 c. of red onion and 1/4 c. of chopped celery for a little more crunch. I used 1 Tbsp. of dijon and added more mayo. I also used half the amount of paprika. I usually just sprinkle a bit on before serving. I don't think I'll make this one again.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Nov. 9, 2009

This is by far and away my favorite egg salad recipe. I have made this probably 20 times now, without any changes. I LOVE it! It has some kick to it, and tastes awesome. If I had one complaint, it would be that egg salad sandwiches from stores and restaurants no longer cut it.. it's just not nearly as good as this. I sincerely don't think I will ever, ever use another egg salad recipe. This is it, and it's great! Thanks for a great recipe! (made it again tonight :))

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Nik and Ryan

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Nov. 7, 2009

WOW! I just made this for the first time and it was spectacular. It was full of flavor and combined terrifically with the rye bread I served it on. This will definitely be a favorite.

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redheadwalking

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Reviewed: Oct. 29, 2009

I took the suggestions of other reviewers and used 3 heaping Tbsp. of mayo and 1 heaping Tbsp. of regular mustard because I think the dijon is just too much. I may cut the dill weed just a tiny bit next time because it is a little powerful but all around a good recipe!

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Lyss8928

Cooking Level: Intermediate

Home Town: North Huntingdon, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Oct. 13, 2009

Added finely chopped green and red pepper to this to add some color and some texture. I used 6 eggs, 2.5T of mayo with olive oil, 1T yellow mustard, 1T of dill relish. I omitted the onion. We just don't like raw onion. Yummy.

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ClemMama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hebron, Kentucky, USA

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Reviewed: Aug. 17, 2009

This egg salad was really tasty. I wasn't planning on making it, so I was lacking a few ingredients. I used yellow mustard instead of dijon, and I had to leave out the onions so the kids would eat it. I also added a little garlic powder and left out the paprika. The kids loved it! My kids are really picky, so I was happy to be able to add something new to our lunch menu. Thanks for the great recipe!

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CUTIENIBBLER

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Reviewed: Aug. 3, 2009

Very tasty egg salad! However, I did have to increase the mayo as the filling was not the consistancy that I wanted after making as written. All in all, a good variation of egg salad.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 22, 2009

It was okay. I like that it had so little mayo, but needs more crunch to suit my tastes. I added celery, green pepper and chopped dill pickles.

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

I used stone ground mustard, light mayo and, instead of the onion, I diced up tiny pieces of celery to add a little texture. It is by far the best egg salad I've ever made - or have ever had, for that matter!

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Suzie

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Reviewed: Jul. 13, 2009

I loved the recipe but do not like onion in my egg salad so, did not use any. I used a good stone ground mustard and 3 nice tbs of mayo and it turned out so awsome..If you can get boetjes mustard than use it for some tang..great recipe however..thanks

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wolverine563

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Reviewed: Jul. 13, 2009

Really good egg salad! Not mayonaise-y and with a lot of wonderful flavor. I used Hungarian paprika (half hot, half sweet) for some extra kick!

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Brigette

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Reviewed: Jun. 17, 2009

The best egg salad! Sometimes I reduce the amount of onion and substitute celery for crunch. I had a happy accident one day when I ran out of paprika and used 1/2 teaspoon of chili powder instead. Try it for an extra kick.

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marigaux22

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Reviewed: Jun. 13, 2009

This recipe is perfect the way it is. I'm not sure why people "review" a recipe, but only say how they changed it completely. If you made up your own, put it on the website! This egg salad though was great, perfect for summer.

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SizzleCakes

Cooking Level: Intermediate

Living In: West Monroe, Louisiana, USA

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Reviewed: May 12, 2009

Great recipe! I made this and it turned out fab! Instead of the 2 tbsp of dijon mustard I used 1 tbsp of dijon and 1 tbsp of regular mustard since my Mother isn't a dijon mustard fan. I also added an additional tbsp on mayo and it turned out great.

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Slessard

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Reviewed: May 12, 2009

As written this recipe is O.K. I liked the paprika, dill, mustard, and onion flavors. I used 2 green onions, chopped, instead of the red. I did feel it was missing something, however, and it was too dry. I doubled the mayo and dijon, then I added 2 Tbls. yellow mustard. Tweeked just a little it suited my taste better. Thank you for sharing.

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kssonrisa

Cooking Level: Expert

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Reviewed: Apr. 28, 2009

Bring the water to a boil with the eggs in it, then remove from heat and let stand for 10-12 minutes = eggs over easy. not a bad recipe other than that, but the only way these directions get hard boiled eggs is if you found robins eggs

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Mike

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Reviewed: Apr. 19, 2009

Great recipe if you don't like too much mayo. I didn't have dill weed or onions on hand, so I improvised and added some sweet relish. Tasted great.

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Kristin

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Reviewed: Apr. 19, 2009

WOW!! Like no other egg salad... my husband raved about it.. which is hard to do - he is an egg salad critic.... GOURMET HE SAYS!!

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CInciCline

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Reviewed: Apr. 12, 2009

Love this simple and delicious recipe for egg salad. I don't really like onions so I use a sprinkle of onion powder instead. Yummy!!!

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abbe

Cooking Level: Beginning

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Reviewed: Apr. 6, 2009

I'm sure I boiled mine longer than specified.. I halfed the recipe but not the mayonnaise or mustard since we like it creamy. I used about 1 T each with 4 eggs. I also used onion powder because I have picky eaters.. It was very good! Thanks!

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