Egg Salad Sandwiches Recipe

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Most Helpful Positive Review

Jul 26, 2007

I can't imagine that anyone would add dried onion flakes to a salad like this without hydrating the onions first. Seems like a lot of people did though. I boiled 8 large eggs, grated 1/4 of a med onion, (because I do like the flavor of onion), added 1/4 teas. onion salt instead of salt, added 1 teas. lemon juice and cut the mayo to 1/2 cup. Outstanding egg salad. I hardly ever made egg salad but will make it more often now. Can't wait to share this with friends.

—Grancooks

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Most Helpful Critical Review

Mar 28, 2006

Good, but I made some changes based on the other reviews. Cut the mayo to 3/4 cup at least, used 2 tsp prepared mustard, and fresh onion chopped fine. Because it made so much, I took the leftover added it along with 2 tsp of pickle relish to 2 leftover baked potatoes that I chopped up. Made great potato salad!

—KITTYGRACE

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598 Ratings

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Jul 18, 2006

Egg salad is one of those things that's pretty hard to mess up. Eggs, mayo, mustard, dill relish, salt and pepper - right? But when this gem of a recipe landed on my RSS feed, I just *knew* I had to try it. I now have a new favorite way to make egg salad sandwiches. The mustard powder gives it that mustardy flavor without the extra vinegar that's present in prepared mustard. And the dill weed! Oh my - THAT is what sets this whole recipe apart. With a more intense dill flavor than regular dill relish, it perfectly compliments the eggs and mayo. And, since we love onions, I finely chopped about 2 Tblsp. of fresh onion into my salad instead of the plain onion flakes (which can sometimes be more pungent than the "real" thing). Try this recipe - you won't be disappointed! Thanks, Sara!

—DART1121

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Dec 22, 2007

Someone said there was something missing and I agree. The missing ingredient is paprika. Can't make egg salad without it. Other than that, good recipe.

—yooper62

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Oct 11, 2007

very good,instead of a full cup of mayo,i used 1/2mayo and 1/2 miracle whip,and i added 1/4 cup of finely chopped celery and green onion,I also used a potato masher to mash up the eggs worked fast and sufficiently!! "DE-LISHY-OH -SO"!!!

—mrs.pshyk

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May 18, 2007

I did a few things differently but still very tasty: Didnt use the dill weed Added a 1/4 teaspoon of paprika Used 1/2 cup mayo Added 1 tablespoon of dijon mustard

—Talia

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Jun 12, 2005

Delicious! This will be my favorite recipe for egg salad. Followed the recipe exactly except I did'nt have any onion flakes so I used fresh chopped onion.

—LOADTHEBOAT

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Oct 14, 2007

try adding bacon my mothers best friend makes it like that and it turns out awsome she used real bacon bits :)

—elfie

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Nutrition

Calories
701 kcal
35%

Carbohydrates
31.6 g
10%

Cholesterol
445 mg
148%

Fat
56.2 g
87%

Fiber
1.6 g
7%

Protein
17.5 g
35%

Sodium
1069 mg
43%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Egg Salad Sandwiches

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 701
Calories from Fat: 506

% Daily Value *
Total Fat 56.2g 87 %
** Saturated Fat 10.2g 51 %
** Cholesterol 445mg 148 %
Sodium 1069mg 43 %
** Potassium 251mg 7 %
Total Carbohydrates 31.6g 10 %
Dietary Fiber 1.6g 7 %
Protein 17.5g 35 %
** Sugars 5.2g
Vitamin A 15 %
Vitamin C 5 %
Calcium 18 %
Iron 35 %
** Thiamin 20 %
** Niacin 45 %
** Vitamin B6 34 %
** Magnesium 10 %
** Folate 60 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.