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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Misty

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Reviewed: Aug. 9, 2009

Liked them, just put them on wheat bread instead of white.

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Jen

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Reviewed: Aug. 5, 2009

Very good. I skipped the onion. Really tasty, loved the dill!

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Mary

Cooking Level: Expert

Home Town: Lake Forest, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 2, 2009

This is an amazing recipe! Thank you! I did add just a small amount of paprika, but I can't say whether it changed the original taste of the recipe!

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kms66

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Reviewed: Jul. 25, 2009

I can't imagine a better recipe for egg salad! I used light mayo and cut it down to about 2/3c. Also used finely chopped fresh onion instead of dried flakes, and cut the pepper in half. I won't make this often because of the fat content, but it really is delicious!

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Jen

Cooking Level: Intermediate

Living In: Long Valley, New Jersey, USA

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Reviewed: Jul. 24, 2009

These were good my husband and son liked them too.I left out the onions.Thanks

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more please

Cooking Level: Intermediate

Home Town: El Monte, California, USA

Living In: Reedsville, Wisconsin, USA

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Reviewed: Jul. 24, 2009

Yum these were pretty good.

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Strawberry Shortcake

Cooking Level: Beginning

Living In: Reedsville, Wisconsin, USA

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Reviewed: Jul. 16, 2009

Made these for a retirement party at work. They were gone in five minutes! I think that speaks for itself. Thanks!

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CornflakeGirl

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Jun. 23, 2009

I doubled the recipe and only used about 1 cup of mayo, didn't have dill on hand, but I threw in 1-2tbsp of Tastefully Simple's Onion Onion mix and 2tsp mustard. It is excellent! We serve these on whole wheat pitas.

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SheriLynnPhotography

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Reviewed: Jun. 19, 2009

Egg salad is pretty hard to mess up. But this recipe sure managed it. I did not care for this recipe at all.

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Kevin Andrews

Cooking Level: Intermediate

Living In: Folsom, California, USA

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Reviewed: Jun. 14, 2009

This was delicious!! I unfortunately didn't have any dill on hand so I had to leave that out but it was still so so yummy. Also, I didn't have the onion flakes so I substituted a half tsp of onion powder and used onion salt for the salt. I always measure the amounts of spices because I don't have the natural ability to just guess, and this recipe's measurements led to a fantastic egg salad.

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Colleen

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Reviewed: Jun. 14, 2009

for me this was just a little bland. I've never had egg salad without relish, so I added some diced bread and butter pickles (I had no actual relish on hand). I also added paprika and omitted the dill weed, mainly because I didn't have any, but I might get some and try next time. Like others I also used fresh chopped onion instead of flakes. I stuck with 8 eggs and just used the rest of te recipe as a guide rather than actually measuring everything. oh, and I used about 1 to 1.5 tsp mustard instead of mustard powder (like you would potato salad) all in all a good recipe with some tweaking.

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