The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 3, 2007
It was perfect. I love the dill and I did add a little more mayo, not a lot though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 1, 2007
Homemade like my mother made... awesome
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The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 12, 2006
2 thumbs down.
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Cooking Level: Intermediate

Living In: Bay Shore, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 3, 2006
I used this recipe as a guide because I have never made egg salad.I didn't have dill so I used dill relish.I also left out the paprika because my husband doesn't really like it.It was very good,althogh I think it should have more mayo than mustard.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
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Reviewed: Nov. 22, 2006
This is a good egg salad recipe as is if you're looking for a recipe that isn't too wet. I prefer mine with a little more mayo so I made some alternations. I added more onion and used white instead of red because it is what I had, chopped 2 ribs of celery for a little more crunch, and added a few more tablespoons of mayo. I cut the eggs in large chunks and then squished it with a fork some, still chunky. I don't care if it is pink from the paprika, this salad is wonderful! Thank you for sharing.
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Cooking Level: Expert

Home Town: Hawthorne, California, USA
Living In: Westminster, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 7, 2006
..This IS good egg salad!! After reading RedRobynNAU (GO LUMBERJACKS!) review I had to try it...I have always made my egg salad with LOTS of mayo and sweet pickle relish. The only thing I did different was sub Morton Nature's Seasons (Can't eat a tomato with out it) for the salt and chased with a few peperoncini...good stuff.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 24, 2006
I loved this egg salad, the only thing I changed was the red onion to a vidalia. Thanks for the recipe!
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 14, 2006
I liked it but thought it was too much mustard and too little mayo. Also a little too pink... not bad, just strange in egg salad. I did it the 2nd time with more mayo and added onnion powder intead of the onions and liked it better.
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Cooking Level: Intermediate

Home Town: Buenos Aires, Ciudad Autónoma De Buenos Aires, Argentina
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Sep. 13, 2006
Excellent recipe. Do double the mayo, and add celery, and do remember that red onions come in various sizes so keep that in mind while preparing this. For this I used probably just under 1/4 cup and used an equal amount of celery. I used honey dijon and fresh dill.....yummy. Excellent on whole wheat bread with a nice piece of romaine lettuce. The teens even ate this for breakfast before school! Thanks Margret!
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Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 28, 2006
It was very good, but next time I will cut the paprika in half because it was too hot for me.
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Cooking Level: Intermediate

Home Town: Northridge, California, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 21, 2006
I love this recipe, because I hate mayo, but this recipes is excellent. I found it doesn't keep well...it gets dry, but still yummy. Mine was very sweet, because I used the Jack Daniel's Honey Dijon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 17, 2006
I thought this egg salad was awesome! Because my husband does not like egg salad, I scaled the recipe down-I used 4 eggs, 1 1/2 T mayonnaise, 1T Honey mustard, 1/2tsp dried dill weed, and chopped up some red onion (eye balled it) and mixed it all together. I am having this for lunch right now on top of my salad, and it's great. The dill weed really makes the egg salad!! Thank you Margaret for a great recipe--will be my standard egg salad from now on!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 16, 2006
I didn't like this recipe at all. The onion was overwhelming and it was way too dry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jul. 23, 2006
This recipe is delicious! I didn't use the onion and added a bit more mayonaise and less dill and it came out perfect. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 30, 2006
Great recipe! I toned mine down for my 5 year old, and followed Bea's suggestion: 3 tblspns of mayo, 1 tblspn of mustard, lots of diced pickles, and a teaspoon of Lawry's seasonings (didn't have any dill). Next time I will add dill. This is a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 29, 2006
I eyeballed the measurements and added a bit more mayo and omitted the onion. I haven't zinged up egg salad before and will definately be using this recipe for egg salad from mow on!
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Cooking Level: Intermediate

Home Town: Bristol, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 27, 2006
Excellent! I only added some cajun seasoning salt and just loved this recipe. Great with a side of carrots and mild pickled pepper rings.
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 20, 2006
This is really great egg salad! I've always been a fan of the regular, heavy on the mayo egg salad, but after trying this recipe, I've realized you REALLY don't need all that mayo. It holds together just fine and not one flavor over powers the other. I like to serve this over greens with a touch of Newman's Light Italian Dressing. Fabulous :-)
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 9, 2006
Made this for an evening picnic yesterday. The flavor was very good - my husband thought it was some of the best egg salad he's had. I just chopped the eggs instead of mashing and I did add about 1 TBL additional mayo - maybe the eggs I used were extra large, but there wasn't quite enough dressing to hold everything together. Even with the additional mayonaise, it was not bland or at all mushy. The mustard, red onion, and dill give it a great flavor. I have always made egg salad with dill relish and regular mustard and mayo, but I am a convert to this recipe and will continue to use it. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 5, 2006
a good basic egg salad that should please most egg salad lovers. I'm sure everyone could tweak this to his/her own taste. Myself I added a sprinkle of Lowry's season salt and black pepper.
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JAV
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Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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