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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karastefa

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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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Cindy's Kitchen

Cooking Level: Intermediate

Living In: Potsdam, New York, USA

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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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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Apr. 1, 2009

This was great. VERY flavorful! Hate to say it....but better than moms as a kid!

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sarah517

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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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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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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

Cooking Level: Intermediate

Home Town: Columbia City, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Mar. 20, 2009

also added garlic pwd

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linda

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Reviewed: Mar. 15, 2009

This was a great recipe. I have to admit that I was skeptical about the onion flake, so I cut the amount in half. It turned out great! Next time, I will try the full amount of onion flake. This is a definite keeper!

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Kate K.

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Reviewed: Mar. 12, 2009

Have made egg salad but couldn't believe how these few ingredients made it taste soooooo much better. Used fresh onions since i didn't have onion flakes

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angel

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Reviewed: Mar. 9, 2009

Delicious! Great for a low cost good tasting meal.

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Susan

Cooking Level: Intermediate

Living In: East Greenwich, Rhode Island, USA

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Reviewed: Mar. 7, 2009

way too many onions for me, but other than that it was ok.next time probably a third of the onions and a touch more garlic.

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HALSS

Cooking Level: Expert

Living In: Tilden, Nebraska, USA

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Reviewed: Mar. 5, 2009

Almost as good as my grandma's egg salad sandwich. I cut the mayo to 2/3 cup, added more garlic powder, paprika, dill weed and mustard powder to taste and added cilantro. I also soaked the onion flakes as others mentioned so I could eat it right away.

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MSAMANDA

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Mar. 5, 2009

This is the best egg salad sandwich I have ever had! I used fresh red onion, garlic salt with parsley all served on a toasted onion roll. MMMM soo good!

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leighann23

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

I didn't care too much for the dill weed. I only added 1/4 tsp, but I may omit it next time. Essentially, I cut all seasonings in half and only added 1/4 tsp of dried minced onions. The kids ate it, so I was happy.

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Maria

Cooking Level: Intermediate

Living In: La Vergne, Tennessee, USA

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Reviewed: Feb. 21, 2009

Really delicious - I followed the recipe as indicated, but used diced fresh onion. Made it twice - easy, inexpensive, delicious!

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NikkiB

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 21, 2009

What more can I say other than this was the best egg salad I have ever had - homemade or storemade! I made very few adjustments, and only due to lack of supplies ... I used 3/4 c. mayo and 1/4 c. miracle whip; and I grated about 1/2 of a small onion because I have no onion flakes and then used onion salt instead of regular salt. I ate it on rye bread and it was absolutely a wonderful lunch!

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NorwayStacie

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Reviewed: Feb. 16, 2009

I used 1/4 chopped red onion in place of the dried onion and added three diced garlic dills. After trying it, I did add a tbsp. of lemon juice and paprika like other reviewers have. We like a crunchier egg salad. This would be good with diced celery, too. I'd make this again.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 14, 2009

Had to add some paprika to it. Forgot to put any type of onion in it, and as for mayo, I just put it enough for the consistency I preferred :) I've never had egg salad, and this turned out great. My husband loves it, too.

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GriffinGirl

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Reviewed: Feb. 12, 2009

This was so good and tasty! I made it just with egg whites, and served it in a toasted low carb. wrap and chopped lettuce.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jan. 25, 2009

YUM!!! My mom and I were craving egg salad and this hit the spot! I did exactly as the recipe said except I didn't have any onion so I left it out and added a dash of paprika and lemon juice. Oh and I also added some pickle for crunch! This will definitely be my go to recipe for egg salad!

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