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. Perfect for using those Easter eggs.

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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. 15, 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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aaronmonto

	Home Town: Portland, Oregon, USA Living In: Camas, Washington, USA
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Reviewed: Mar. 18, 2007

Finally! This is a great egg salad recipe. I just added some yellow mustard. Yummy!

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Jessjoy


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Reviewed: Mar. 15, 2007

This was very good. The olives give it an unexpected flavor. I didn't use paprika (out of it) but I added some salt and chopped celery. My four year old loved it!

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ERIKA417

	Cooking Level: Intermediate Home Town: Philadelphia, Pennsylvania, USA Living In: Barrington, New Jersey, USA
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Reviewed: Mar. 8, 2007

What a GREAT recipe! The olives give it such a unique taste. YUMMY!

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Jewel


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Reviewed: Jan. 5, 2007

I tried this recipe because it was published in the cookbook. I figured it must be great! I didn't think much of it. It was mushy, and rather bland. I did doctor it up with several other spices and that helped. I just think at that point you are creating a new recipe and not using the one provided. Not my thing at all. If you like very bland and creamy egg salad this may be right for you.

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Mamacita


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Reviewed: Dec. 13, 2006

Very good! I love green olives, never thought to use them in an egg salad. I added a dash of Frank's hot sauce for some extra kick!

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Kara Butler

	Cooking Level: Intermediate Home Town: Jenison, Michigan, USA
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Reviewed: Aug. 21, 2006

I don't think so. As someone else said, I love eggs and I like stuffed olives but the two just aren't a good combo. The recipe also needs salt and pepper.

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Egg Salad III

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kay

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