The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
Reviewed: May 17, 2009
This was too oniony and too salty for my taste. The next time I'll tweak it by using HALF of the dried onion and no salt. ----------------------------------------- I tried this again today with a few changes, which made this salad MUCH better. First off...I substituted regular onion for the dried stuff. I used half of the mayo called for so the salad held together without dripping all over the place. I also omitted the salt. These little changes made such a big difference...it was wonderful.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: May 12, 2009
I am sorry, I did not stick to the original recipe. I was trying to make it a little healthier & 1 c. mayo was too much. I used 6 Tbls light mayo and 1/2 c fat free plain yogurt. I also omitted the salt. This was very good. Thank you for sharing.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: May 11, 2009
I made this for mother's day b/c my sil is a vegetarian. She loved it and the rest of us loved it, including my hubby! This is the first egg salad recipe I've tried, but don't think I need to try another one. I followed the directions exactly, no changes and it was a huge hit. thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: May 7, 2009
This is probably the best recipe I have ever tasted.
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Cooking Level: Intermediate

Living In: Overland, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: May 3, 2009
Absolutely delicious! I did modify it in that I used 1/2 Mayo and 1/2 Miracle Whip and I made a larger batch so I had to modify that amounts. And instead of dried onion flakes, I used onion powder. This is wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: May 1, 2009
This recipe is delicious! I did make quite a few changes. To start I used fat free Kraft mayo. I didn't have mustard seed but I did have horseradish mustard and used about two tbs of that. A dash of dill, dash of garlic powder, pepper and a dash of cayanne pepper. I didn't have paprika. It came out so good. The best part is that it tastes so good without the guilt of the real mayo.
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Photo by Violet

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 26, 2009
Don't add as much onion flakes and it comes out delicious!
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Photo by Betty Boop

Cooking Level: Intermediate

Living In: Upland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 24, 2009
did not add onion flakes. yum!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 21, 2009
I liked the flavor of the egg salad, but found it way too strong. I only used half the dill and substituted green onions for the dried ones. I ended up adding 4 more eggs to calm down the intense flavor. Maybe my eggs were smaller or something.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 19, 2009
Outstanding job on this one. I had 8 left over eggs from Easter...complimented them beautifully.
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Home Town: Toms River, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 17, 2009
this is very good egg salad. a few small tweaks the second time i made it made it sing. i cut the mayo down to 3/4 cup, took out the salt altogether, added plenty of paprika and threw in 1 T. of white vinegar. delicious. can't wait until next easter surplus of eggs!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 16, 2009
Best egg salad sandwich I've ever had! The dill definitely adds something to the flavor! I did make a couple additions though, some smoked paprika, a little dijon mustard, didn't have onion flakes so I used powder and I also added a little garlic salt. Excellent
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Cooking Level: Expert

Home Town: Dover, Minnesota, USA
Living In: Oronoco, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 15, 2009
This was very good! I cut recipe to 3 servings, which actually yielded 4. Tasted very "dilly", so reduce dill weed to 1/4 tsp. Added 1/4 tsp paprika. Served with lettuce. Dill spears and carrots on the side complemented very well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 13, 2009
So delicious. My husband begs me to make this recipe for his lunches. Thank you so much!
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Cooking Level: Intermediate

Home Town: Quincy, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 13, 2009
Liked the little kick of the mustard powder but, even with some chopped celery added, this was a little bland for my taste. Maybe will add some chopped sweet pickles or hot pepper flakes next time. Good way to use up all the Easter eggs though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 12, 2009
This is excellent as is. I omitted the salt and added chopped green olives. You have to be careful not to add too many or the salt overtakes the flavor. Thanks for the post
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Cooking Level: Intermediate

Living In: Potsdam, New York, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 2, 2009
Ok, I love egg salad. I love dill. I love salt. Why don't I love this? Because it has way too much dill and salt. I really don't know about the mustard powder either. Next time, I'm going to use prepared mustard, pickle relish instead of dill and cut wayyyyy down on the salt. I'll probably add a little paprika as well. :(
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Photo by sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Apr. 1, 2009
This was great. VERY flavorful! Hate to say it....but better than moms as a kid!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Mar. 29, 2009
It seemed ridiculous to use a recipe for egg salad, but I was curious to see what it would be like. It was great! A real cut above the regular. Like other, I cut the mayo to 1/2 cup, used finely diced fresh onion rather than flakes and added a dash of paprika. Excellent!
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Mar. 21, 2009
I used this recipe for deviled eggs but sprinkled the paprika on top of the eggs instead of mixing it in. Got rave reviews for the deviled eggs. Thanks for sharing a terrific recipe that jazzes up the tried and true! I will use this recipe for a long time to come.
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Ang
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Cooking Level: Intermediate

Home Town: Columbia City, Indiana, USA
Living In: Fort Wayne, Indiana, USA

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