Reviewed: Aug. 3, 2009

I have always made my egg salad with spanish olives (the ones in this recipe). And, I've always used my potato masher to stomp the eggs because I couldn't stand to have big chunks of egg whites. This recipe is good, but I guess it's the same one I've been using forever.

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Carol

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Reviewed: Jun. 13, 2009

This egg salad recipe was exactly what I was looking for. Perfect!

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NewMommie26

Cooking Level: Expert

Home Town: Lakeland, Tennessee, USA

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Reviewed: Jun. 3, 2009

YUMMM!!!! This was a delicious break from the norm. I added a little mustard to suit my taste and doubled the amount of olives and it was absolutely delicious. This is definitely my new standard egg salad recipe. Thanks!

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Cristin

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Reviewed: Apr. 7, 2009

This is a good variant on an old favorite- the paprika is a nice, subtle addition. The olives add some salt, but you may want to add a little more. (I did!) Like all egg salad, it gets even better after it's had an hour or so to mellow in the fridge. If you can wait, that is...

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parrishioner

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Reviewed: Mar. 8, 2009

In one word "delicious". I didnt have pickle relish on hand and found this recipe. I never realized that egg salad had variations, I was skeptical about the olives but it is great with crackers Thumbs up!

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teresa

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Reviewed: Feb. 27, 2009

I hate giving low ratings, but this just isn't the egg salad I expected and my husband loves egg salad. I liked the idea of mashing the eggs vs. chopping and the idea of green olives. He loves both so I thought it would be worth a try. After looking the recipe over there's way too much pepper. I cut that down to 1/4 tsp. This had no flavor so I added some chopped green onion and dijon mustard. It saved it a little, but not much. It's more like a spread than a salad. I'm going back to Jen's Heavenly Egg Salad as my standard.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Feb. 21, 2009

This is pretty much my standard recipe but I omit the pepper and add about 1/4 chopped celery. It gives it an awesome crunch!

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Nov. 8, 2008

I was looking for something different to do with Egg Salad. Loving olives made me think this would be interesting. I was skeptical when it came time to actually put the chopped olives into the egg mixture, but I did it anyway. I'm afraid its just not to our taste. I ended up putting in diced celery and alot more paprika to try to perk it up. Sadly, that may have made it worse. Oh well, back to my same old boring recipe. Thanks for posting anyway...I'm glad I at least tried it.

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popengena

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Reviewed: Aug. 25, 2008

I made this as is and test tasted it to make sure is was suitable to out tastes. I love the idea of putting green olives in but it wasn't so good. Not enough crunchines and bland. Thankfully I was able to fix this by adding onion, celery, green pepper, a little mustard and about 1/2 a tsp of garlic salt. Turned out great after that as is the repcipe just isn't the greatest for us, it has a good base just needs some modifications to make a good egg salad sandwhich.

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Tinkerfaire

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Deadwood, South Dakota, USA

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Reviewed: Jul. 12, 2008

First egg salad I've ever made. I hit it with a bit of mustard. It really tasted good. I think it is the olives. I will make again.

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kay

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 24, 2008

I'll definitely use green olives again. Great flavor.

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CHOPPERS70

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Reviewed: Mar. 25, 2008

Good base recipe but found it a little bland. I added about 1/4 cup of yellow mustard, 1/2 teaspoon of onion powder, and a dash of cayenne pepper.

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CrazyCook55

Cooking Level: Intermediate

Home Town: Wapello, Iowa, USA

Living In: Clinton, Iowa, USA

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Reviewed: Mar. 23, 2008

I grew up on this recipe minus the paprika and pepper. The more olives the better! I don't even like green olives! Just put a glob of mayo to your preferred creaminess in with the chopped eggs, add chopped olives, start with a little and add to taste. For even more flavor add a little of the olive juice! No salt needed!! I just wish it was filling.

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KMBLEE

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Reviewed: Mar. 14, 2008

I added some dehydrated onion, fresh ground pepper, mustard and a little sugar, AND a some cut up Velveeta cheese. Very tasty! Thanks!

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SDROSIE

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Reviewed: Feb. 9, 2008

This recipe was a great one for basics. For all those who found it too bland, you are suppose to be cooks add to it make it your own. I used Imported spicy Hungarian Paprika give it a good taste and kick, also increased the olives to give it a crunch,also added mustard, its a great recipe make it your own

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Jeff

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Reviewed: Feb. 5, 2008

Very good recipe, I omitted the olives because I dont like them. But the paprika gave it a nice touch. Use salt and pepper to your taste, adding a little bit at a time.

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STACEEDCA

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Reviewed: Sep. 23, 2007

I really enjoyed this recipe and it made great sandwiches for lunch.

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Kristy&Billy

Cooking Level: Beginning

Home Town: Corcoran, California, USA

Living In: Fresno, California, USA

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Reviewed: Aug. 19, 2007

I thought it a little bland. I added more olives & chopped dill pickle and a dash of onion powder to liven it up

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Margie

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Reviewed: Aug. 16, 2007

Probably my favorite egg salad recipe ever! Creamy and chunky, but not too much of either. The olives were also unique, but the recipe holds its own without them too.

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