I’m of the school of thought that when it comes to cooking season to taste! What is too salty/not enough salt, bland/bold, too peppery/needed pepper varies, depending on whose palate is doing the tasting! So…if it’s too bland, add some seasoning! I added pretty much the first thing I grabbed, some Sazon seasoning and a bit of ground mustard, tho’ any number of things I had in my spice cabinet would have worked – Penzey’s Fox Point Seasoning, Jane’s Krazy Mixed Up Salt, Lawrey’s Seasoned Salt, celery Salt, garlic salt, even Montreal Steak Seasoning – and the list could go on. Seems too peppery? Again, add it to taste! Start with a small amount, add more if you like. There are no boo-boos that way. I didn’t mash the eggs; I prefer my egg salad chunkier, however… if you were going to make canapés with this, on rye rounds, for example, with a garnish of fresh dill or parsley, the mashed version would not only spread better, it would be more fitting and easier to eat as a finger food. Also, it’s no problem to add more or less mayonnaise to your liking. I didn’t measure; I just dumped it in there till it was the way I wanted it. To please both Hubs’ and my palates, I knew we’d like the bite of fresh green onion and the crunch of chopped celery, so I added both. I’ve never added green olives before (tho’ I recall adding them to AR’s “Mother-in-Law Eggs” and liking them) and, while I may not add them routinely, I did enjoy them for something different than “the usual.”
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I’m of the school of thought that when it comes to cooking season to taste! What is too...