Reviewed: Nov. 11, 2009

I loved this egg salad! I always added pickle relish but now I see that the error of my ways! :)

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JessT

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Reviewed: Nov. 3, 2009

I just made this egg salad today..It is good with the exception of the onion flakes. While it needs the onion flavor (I'd probably use onion powder or onion salt next time), the flakes give it a rough/crunchy consistency. It's like I'm chomping on egg shell bits would be my description. Otherwise, a good egg salad.

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natmil79

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Reviewed: Oct. 28, 2009

I found that the dill and onion were overpowering to the salad flavor. Next time I will cut back on both.

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FIREDANCER201

Cooking Level: Intermediate

Home Town: Mangum, Oklahoma, USA

Living In: Bloomfield, New Mexico, USA

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Reviewed: Oct. 21, 2009

very good BUT i will add my changes..in agreeance with the other reviewers i'm not into the onion flakes, however i added onion powder (which i use in everything) and fresh chopped green onions (whites and greens) i used prepared lemon as i didnt have a fresh lemon, and instead of prepared yellow mustard i used 1/2 honey mustard and 1/2 horshradish dijon mustard (i dont care for yellow mustard) but the whole cup of mayo is TOO MUCH> i used 1/4 cup and it came out perfect. of course that a personal preference but i "personally" dont need that much fat. the dill weed is THE BEST!! it really adds a unique spin and the flavor is phenominal. easy and super fast..the longest part was waiting for the mixed egg salad to chill before i could eat it. yum!

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rajah72524

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

Delicious! But we always eat egg salad on croissants! Thanks for the great recipe!

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Jeff and Justine

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Reviewed: Oct. 16, 2009

tasty, I would keep this recipe.

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cambur

Living In: Portland, Oregon, USA

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Reviewed: Oct. 10, 2009

Delicious, with a comfort food quality that we love. The dill and dried mustard are wonderful additions. We use 1/4 cup finely diced onions instead of the dried onion flakes.

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Myrrhmaid

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 29, 2009

I made this and my son even liked. He is so picky!! I will make this again

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TCPmom2000

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Reviewed: Sep. 22, 2009

just ok. I don't like raw onion so I thought this recipe would work out for me but I found it was missing the extra crunch and texture from using actual relish. I also think the relish gives it a nice fresh taste that you don't get when you rely all on seasoning. Sorry but this was just ok.

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ClemMama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hebron, Kentucky, USA

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Reviewed: Sep. 21, 2009

I had used this recipe some time back and LOVED it but forgot to save it. Recently was asked to make egg salad for a friend (which gives me the excuse to make a big batch - as I'm the only one in the house who LOVES egg salad lol), so I had to go searching for this recipe again and realized not only did I not save it before I also didn't rate it! This recipe produces a lovely, light and fluffy, and very flavorful sandwich spread. I grew up with egg salad that had chopped onion and pickle in it and find this recipe to be superior to that for my taste. No excess watering down from pickle juice, just a subtle hint of onion, and the big fresh boost of flavor from the dill weed... perfection! Definitely saved the recipe this time; will use again and again!

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Michelle

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

Terrific, all I can say is after 32 yrs. of marriage...my husband finally raved over my egg salad. The only thing I omitted was the salt, I never add salt to anything!

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VASSFAMILY

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Reviewed: Aug. 31, 2009

The first time I made this (a week or two ago) I followed the recipe exactly...5 STARS! I made it again tonight using fresh onion and adding a little bacon and it was once again delish. I've read several reviews that people have added sweet relish, so I'll have to try that next.

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Jen Nolan

Cooking Level: Intermediate

Living In: Owensboro, Kentucky, USA

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Reviewed: Aug. 30, 2009

I actually only used half a cup of mayo and added a teaspoon of sweet relish. I served it for a bridal shower, and it was a HUGE success. 11 women asked me for the recipe and fought over the last one. I am still getting emails about it

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emaleighunt

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 27, 2009

I couldn't decide whether to give this 3 stars of 4 because it is waaaaay to much mayo. I cut the recipe in half using 4 eggs and it called for 1/2 cup of mayo. I started with a 1/4 cup of mayo and oh my god my eggs were swimming. I was very dissappointed although the flavor was good. I put it in the fridge and the next day decided to give it a try and oh my god it was perfect. Start of with a small amount of mayo depending on egg size, mine were large. The next day this salad was gone in minutes...so thanks for the recipe. I added chopped pickles.mmmm!

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Aug. 27, 2009

Yum!

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KELLGURL

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Reviewed: Aug. 23, 2009

Liked very much used fresh onion less mayo will make again

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IKELE30

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Reviewed: Aug. 12, 2009

I made this egg salad for a co-workers bridal shower, and now I get requests to make it whenever we have a treat day at work. I have never changes a thing; the recipe is perfect the way it is. Just one hint, if you scale it to make enough for a crowd, make less than what you think, it makes a lot!

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