Reviewed: May 25, 2006

I substituted the onion with celery and added more mayo to get the consistency that we prefer. We really enjoyed this recipe and will use it often.

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juliek71

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Reviewed: May 17, 2006

I used Bea Trent's suggestions - more mayo and less mustard. Also, I don't care for dill, so I didn't add it. It was delicious though, and turned out a little better than what I expected!

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KRRRYSTAL

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: May 10, 2006

Delicious! My husband said it was the best he'd ever had. Did have to add extra mustard and mayo to get a correct consistency. Also, I used spicy mustard not dijon.

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KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

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Reviewed: May 2, 2006

i took the advice of others and used more mayo, less dill and mustard (not a huge fan of mustard). i also omitted the onions as my husband was meeting with people after lunch. it turned out quite delicious and so easy to make. thanks!

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FLO_GEE

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Reviewed: Apr. 29, 2006

Really tasty. Hadn't thought of addding dill to my egg salad sandwich before this. Goes very nicely though.

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Apr. 26, 2006

Not enough mayo, too much mustard, too much dill. Yellow, sweet onions chopped fine are more suitable to me than red.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Apr. 24, 2006

Great base recipe for egg salad. Thanks for posting it. I tripled the mayo so it makes for a better sandwich spread and also added cayenne pepper. Turned out great.

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Chris

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Wichita, Kansas, USA

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Reviewed: Apr. 22, 2006

Try This! Use 3 heaping tablespoons of mayo, 1 heaping tablespoon of mustard (any type), omit onion, maybe add pickle, and save paprika for sprinkling on the sandwich when serving. I like it served on toast. Not a bad recipe when modified a little. I was so glad to find a ratio of eggs to other ingredients here. It sure beats just trying to work magic at the kitchen counter!

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Bea Trent

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2006

I'd use less dijon next time and I added celery. Tasty!

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reiscakes

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2006

I think the rating of this recipe depends on how you like your sandwiches. I personally like mine with a lot of sauce. So that is why I only gave it three stars. I had to double the mayo and mustard. I only had yellow onions on hand so I used 1/4 of one. Not bad, but I'll use a red one next time. The dill gave it great flavor, and yes the paprika gave it a funny color. Overall, the taste was wonderful. I will use this recipe (with my changes) over and over. Thanks for sharing!!

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KIK_IT2

Cooking Level: Expert

Home Town: Martinsville, Illinois, USA

Living In: Roseau, Minnesota, USA

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Reviewed: Apr. 14, 2006

Probably won't make this again. I prefer a more traditional egg salad. I thought it needed much more mustard and mayo (would prefer regular mustard instead of dijon). Way too much onion. Would probably decrease the amount of paprika and dill as well. With some tweaking, it could be alright, but just not my style.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2006

Too much mustard and not enough mayo. Added more mayo so it wouldnt be so dry and unspreadable. Also the paprike did make it a funny color. Egg salad should be yellow and not pinkish red. In the end it looked unedible and was only mediocre after making changes.

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Sharon

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Reviewed: Feb. 17, 2006

Great recipe, but I had to double the amount of mayo and mustard because it was too dry to spread on bread. Also added a little bit of cayanne pepper.

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Danielle Alexis

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 15, 2006

This is a fantastic recipe. I use green onions instead of red and half and number of eggs per serving. It's tempting to sneak a spoonful when I'm done!

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Gwynne Kloch

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 30, 2005

I think that it was too dry and the onions were overwelming. I had to add more eggs to hide the onion. The paprika gave it a weird color. Used fresh dill instead of dried.

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Janett

Cooking Level: Intermediate

Home Town: East Providence, Rhode Island, USA

Living In: Cranston, Rhode Island, USA

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Reviewed: Dec. 16, 2005

Yay for egg salad with little to no mayo! I hate mayonnaise, and so I was only able to stomach about 1 tsp of the stuff. I substituted with sour cream for the rest. I did think that the paprika was a bit much, so I tried to cut it by adding another tsp of sour cream and a little bit of diced cucumber. Overall, very good!

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BEDTIMEBEAR

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Reviewed: Nov. 13, 2005

Simple, zesty egg salad recipe. I added some finely chopped garlic for flavor and used white onion because I didn't have any red onion on hand. Excellent variation on traditional egg salad. Will definitely make again.

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Showlola

Cooking Level: Intermediate

Home Town: Rochester Hills, Michigan, USA

Living In: Oak Park, Illinois, USA

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Reviewed: Oct. 29, 2005

Just made this for a quick lunch and hubby loved it. I added finely diced celery and used low fat mayo--deelish. The dill and paprika did not overpower the egg. Will definitely make this again!

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