Reviewed: Sep. 6, 2004

i absolutely love this recipe... i make it ALL the time!!! i add a little more mayo than what's called for, but i use the nearly fat free to make up the difference...

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AMOLAVI

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Reviewed: Sep. 5, 2004

TASTY!

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HVALLES

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Reviewed: Jul. 28, 2004

Sorry, but I can't see all the fuss over this recipe. I think the dill was too much. I also used yellow mustard like one of the other reviews suggested and the taste of it was overwhelming as well. Maybe with less dill and mustard it might taste better.

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JUDY66

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: Jul. 26, 2004

Excellent egg salad without all the mayo--didn't miss it a bit. I followed the recipe as written, except I had no paprika, and then added about a Tbsp. of minced capers and a splash of the caper juice. Served it on toasted olive bread with lettuce, YUM!--thanks for sharing the recipe.

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GUZ66

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Reviewed: Jul. 3, 2004

The onions put it a little over the top, but otherwise the salad was yummy!

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JANSENMA

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Reviewed: May 25, 2004

I liked this recipe. I added some chopped Bread & Butter pickles and pickle juice to give the salad a sweeter taste. I used Vidalia onion, and I used a little more mayonnaise and a little less yellow mustard. The onion and dill were yummy additions that aren't a usual part of my own Egg Salad recipe.

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Molly

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Reviewed: Apr. 2, 2004

This was a very good base egg salad recipe for me to follow! I changed it a lot because I like things bland. I cut down on the paprika, dill, and onion, but I added some miracle whip at the end to make it creamier. YUM. Can't wait to eat more.

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LRMILLEN

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Reviewed: Apr. 1, 2004

This egg salad was delicious and I will make it again. I thought I'd miss the mayonnaise, but I didn't at all. I personally thought the onion was a little strong, so will reduce the amount of onion in subsequent preparations. Thank you, Margret!

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JOHN STERBENZ

Cooking Level: Intermediate

Home Town: Dearborn Heights, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Mar. 27, 2004

My 6-year-old has been begging me for egg salad (which I have never liked). So, I tried this recipe and was VERY surprised!! I left out the onions (kid thing) and used yellow mustard instead of dijon. It was a perfect blend of ingredients and didn't have an overbearing taste. Thank you for sharing!

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Stephanie

Cooking Level: Intermediate

Home Town: Dixon, Illinois, USA

Living In: Tampa, Florida, USA

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Reviewed: Mar. 11, 2004

Very tasty! I wish I had added more dill! I was a little leery of the amount of paprika,but no worries,very delicious! I think I will start making my egg salad this way from now on!

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ARCELI6

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Dec. 21, 2003

This is an issue of personal taste, but I found the onions and amount of mustard completely overwhelming. If you are looking for a "traditional" egg salad, keep looking.

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JBAILEY214

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Reviewed: Aug. 10, 2003

this was very tasty! I was very impressed and I'm not a huge fan of egg salad. I didn't have any dill so I used a little anchovy paste instead.

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MARIJANE524

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Reviewed: Jul. 10, 2003

This is the best egg salad ever! I have now made it several times. It's so simple and delicious. Never again will I use sweet relish in my egg salad. The dill and the paprika has such a wonderful flavor. Thank you for this recipe!

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TANYA93

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Reviewed: Jul. 4, 2003

Super easy and delicious! I will definitely be making this over and over again!

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I Heart Spain

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Reviewed: Apr. 5, 2003

I have made this egg salad several times now, it is a new staple recipe around my house. I love the fact that this egg salad is so light on the mayonnaise! The use of dill weed instead of pickle relish was also a plus in my opionion, making for a less runny egg salad with a better texture. I also can't imagine making this without the paprika, which gives it a unique flavor. The only change I have made is to use coarsly chopped scallions in the place of red onions. They have a more subtle flavor, and add a little crunch to the salad.

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PATSY HENNESSEY

Cooking Level: Expert

Home Town: Chillicothe, Ohio, USA

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 24, 2003

I agree with a previous reviewer in that I felt that something was lacking from this egg salad. I added diced pimentos as well as some garlic powder, however it was still so-so. I may try yellow mustard instead of Dijon next time.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Mar. 24, 2003

This is a new standard in our home, thanks!

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K-WITKOWSKI

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Reviewed: Mar. 12, 2003

This is a good basic Egg Salad recipe. You can do many different things. I used Spicy Brown Mustard, chopped up a dill pickle and omitted the dill herb. It is wonderful! I will be having this for lunch tomorrow and it won't be the last time I make it.

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Akinom

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Reviewed: Mar. 11, 2003

nothing great about this recipe i made it for lunch today, it was missing some crunch (i should've added celery) and the flavor was also missing something... i will try a different recipe next time.

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CHAMONIX2000

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Reviewed: Jan. 26, 2003

I added even more dill, since I love it so. I like how light this recipe is on the mayonnaise; the egg/mustard/dill taste combo is so melodious that the mayonnaise isn't even missed! I didn't have paprika on hand so I used a sprinkle ground red pepper instead, to give it some heat. Mmm.

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AKMARTIN

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