Reviewed: Jan. 5, 2008

This is the first recipe I have tried off this website. It was great, my husband and I thought it was very yummy! Will keep this in my cookbook and use again!

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Jade

Cooking Level: Intermediate

Home Town: Hastings, Gisborne-Hawke's Bay, New Zealand

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Reviewed: Dec. 26, 2007

YUMMY!!!

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Lilly

Cooking Level: Expert

Living In: Amman, Amman, Jordan

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Reviewed: Dec. 10, 2007

too much onion

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THUY777

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Reviewed: Nov. 8, 2007

I often reference recipes, but never follow them exactly. This prep had all the basics, but I added minced celery and onion for some crunch, dry Wasabi mustard, and some sweet pickle relish. Delicious.

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glennfragment

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Reviewed: Oct. 5, 2007

I made this for my boyfriend and he ate it 3 times in a row which is amazing for him. It must have been pretty good and it's low carb if you eat it with low carb bread.

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Chimeren

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Reviewed: Sep. 21, 2007

I'm a big fan of this one. I don't like Mayo but love eggs! I used regular mustard as I didn't have any Dijon and it still tastes great!

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Cassidy

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Adak, Alaska, USA

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Reviewed: Sep. 5, 2007

This turned out pretty good, I used green onion in place of red onion.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Aug. 21, 2007

YUM! I ran out of onions so I hydrated the dehydrated ones. For a low carb snack, I wrapped the egg salad in a wheat tortilla... filling and tasty! To spice it up, add come cayenne pepper... mmmmmm

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calimomof3

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Reviewed: Jul. 29, 2007

This recipe was not to my liking. Ended up using less mustard, more mayo and no dill because I didn't have any on hand. Dill or no dill, the base recipe was very dry for me. No matter, thank you for the submission!

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CHRISTYH

Home Town: Baton Rouge, Louisiana, USA

Living In: Sarasota, Florida, USA

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Reviewed: Jul. 5, 2007

I made this 2 ways one your way without the onions and my husband really liked it. The second way I added 3 tablespoons mayo and 1 celery stalk chopped up very fine,4 gherkin pickles chopped fine, 1/2 teaspoon dijon mustard and 1 teaspoon paprika, 1/2 teaspoon dillweed, 1/2 teaspoon yellow mustard, a couple pinches of onion salt, a pinch of garlic salt, and a sprinkle of lawrys with black pepper. My husband loved it and my kids loved it as well. I mixed it in with bow tie pasta for the little ones.

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TenderHearted

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Reviewed: Jun. 29, 2007

I didn't like this egg salad variation at all. It was way too dry and mustard-y. I won't be making this again.

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Lindsay

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Reviewed: Jun. 19, 2007

Came out very nice, the paprika adds nice color to the dish and the dill a unique flavor.

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Oddball8945

Cooking Level: Intermediate

Home Town: Avenel, New Jersey, USA

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Reviewed: Apr. 19, 2007

I was looking for a low-cal recipe for egg salad. I'm not crazy about mustard, but tried this one anyway.I used 2tbsp of mayo and 2tbsp of Jack Daniels Honey mustard. No onion.I added a small sprinkle of celery salt and only sprinkled in the paprika.I couldn't even taste the mustard and the recipe is delicious. Thanks alot for the help.

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LOHara

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Reviewed: Apr. 14, 2007

I like mustard, but it's way too much in this recipe. 1 tbsp of mustard to 3 mayo worked well. Also cut red onion by at least half. Great idea, just needs some tweaking:)

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4 users found this review helpful

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danie

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2007

A half of an onion is WAY too much, the first time i made it i followed the recipe exactly and all you could taste is onion, so i tossed it and did it again with 2 tbsp. of mayo and about a quarter of a red onion and it was much better :)

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SLCALLIE

Cooking Level: Professional

Home Town: San Francisco, California, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Apr. 9, 2007

I did not care for this salad.

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kaycough

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Reviewed: Apr. 9, 2007

Way too much mustard, if you like mustard sandwiches...go for it. Rcipe calls for 2 tablespoons of mustrd, I put 1 and that was way too much! I love mustard, but I would not choose to drown in it

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agvagv00

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Reviewed: Mar. 24, 2007

ok recipe, used a lot more mayo than called for and left out the onion.

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ellabell

Cooking Level: Expert

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Reviewed: Mar. 4, 2007

I was very disappointed in this recipe. Unfortunately, I ended up throwing it all in the garbage. First of all, 10 min. was not long enough to let the eggs set covered in the hot water. The yolks were not cooked thoroughly. With 1 tsp. of dill weed and a half of a red onion, the taste was entirely too strong. I had an onion taste in my mouth for the rest of the day. Definitely not recommended. The reddish color was unappealing as well.

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laurel l.

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Reviewed: Feb. 15, 2007

Nice change from regular egg salad.There wasn't enough dressing so I doubled the mayo, dijon and dill. I also used celery and green onions instead of red onion. YUMMY!

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MOM2K&A

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Rochester Hills, Michigan, USA

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Egg Salad I

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