Reviewed: Mar. 26, 2008

Best egg salad I've had.

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MELAOKSCPA

Home Town: East Millinocket, Maine, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Mar. 26, 2008

This was a pretty good recipe. I will probably make again. I did add the paprika like another reviewer suggested, but still missing something--maybe a little sugar?

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UTOPIA122

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

Love the dill in this egg salad. Yum! It may be better for this to sit for an hour or so to give time for the onion flakes to hydrate before eating.

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RED

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 24, 2008

Absolutely the best egg salad I have ever had. Tons of flavor. The only thing I did different was to add chives instead of the onion and that is mostly because I love onion, but it doesn't love me!! Really good, try it.

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Lu

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: Shiocton, Wisconsin, USA

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Reviewed: Mar. 23, 2008

I've tried quite a few different kinds of egg salad and this is my absolute favorite! The dill adds a really nice flavor to the mix, and the mustard powder rather than mustard makes it not quite so juicy. Five stars!

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caitie

Cooking Level: Expert

Living In: Blythe, California, USA

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Reviewed: Mar. 23, 2008

Delicious! I used fresh onions and celery, chopped very fine. I used 1/2 cup miracle whip and 1/4 cup mayo. Both my mother and I had seconds! She said it was the best egg salad she's ever had- the dill really made it great.

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Cheryl L

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Reviewed: Mar. 23, 2008

What a wonderful egg salad recipe. One of the better ones that I have found, at least. However, I accidentally put about a 1/4 cup of chopped onion in the recipe instead of the minced onion. Wow...what was I thinking? I will use much less real onion next time, but this one is definitely a keeper!

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Kelli W

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

Good recipe, nice change from yellow mustard and sweet relish. Only 4 stars because I added a lot less of the onion (I only had powder on hand) and it was fine but would have been overwhelming with the full amount.

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Ellen J

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 22, 2008

This recipe uses way too much onion - it's all I could taste. I think 1 tablespoon is quite sufficient. The only thing I changed was using dried dill. I won't be making this again.

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Sarah

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Mar. 17, 2008

I made this and it had way to much dill for me. Thats all I could really taste. I'm an egg salad lover and this one just didn't fit my taste buds.

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mjaderose

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Reviewed: Mar. 16, 2008

Substituted Miracle Whip for Mayo. Just awful. Couldn't finish it.

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Anna

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Reviewed: Mar. 15, 2008

These are great sandwiches! I would eat these every day if i had the time to make them every day! Thanks!

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eganzer

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Mar. 14, 2008

This was a very good salad. I used freshly chopped onion, regular yellow mustand and fresh dill instead and served it on a sandwich bun with butter lettuce and a slice of tomatoe. Very good. I though 1 cup of mayo would be too much but it was perfect.

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JoJoWife

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Hoffman Estates, Illinois, USA

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Reviewed: Mar. 10, 2008

This was really, REALLY good. Like others, I used real onion instead of the flakes. I will definitely make this again!

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S&Hmom

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Reviewed: Mar. 5, 2008

Every recipe I have tried from this site has been 5 stars. With that being said, I had just been been out to lunch and saw the yummiest egg salad so I came home to make some. In fact, I made a double batch exactly as the recipe states and it was so overwhelming with salt flavor and dill that I could not take another bite. I added more eggs and mayo but still horrible. In an effort to not throw out any food I resorted to adding tuna and in the end had to add 5 cans of tuna with another cup of mayo just to tone down the saltiness and make this edible. Not great, just edible and I now have enough tuna/egg salad to feed an army. Very disappointed!

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~chele

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Feb. 28, 2008

Way too much mayo. It was edible but had way too much going on.

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Tammy9988

Cooking Level: Expert

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Reviewed: Feb. 24, 2008

Very good, but I think I prefer it with dill relish instead of dill weed. I used 9 eggs (grated on the large side of a box grater, it's faster and easier than dicing!), around 3/4 cup mayo, maybe 2 TBS of finely diced yellow onion, 1 TBS of prepared yellow mustard, some salt and pepper, and the dill weed. I served it on white bread with a lettuce leaf and some celery salt and pepper. Maybe it would have been better if it had sat longer in the fridge (I made it 1½ hours before we ate), but the dill flavor wasn't as pronounce as I'd hoped. Oh, well, it was still very good. Thanks for sharing, Sara!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Feb. 19, 2008

As a kid, I would never touch an egg salad sandwich. Now that I'm older, I've found myself to be quite a fan of them. I made my sandwich exactly, but I left out the mustard powder because I didn't have any. However, I'll be picking some up because I'm sure I'll be making this sandwich often. Great tasting and easy, thanks!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 18, 2008

I used onion salt instead of the flakes and I mashed the eggs. This is a keeper.

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Heather Enke

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Reviewed: Feb. 13, 2008

I cooked this recipe for my husband who loves egg salad sandwiches. He agreed with other reviewers that there was way too much dill. I will probably only put in about 1/4-1/2 of the amount of dill the recipe called for next time. Other than that, my husband said it could be a very good recipe. I will try making it again!

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Love2Cook

Cooking Level: Intermediate

Home Town: Akron, Pennsylvania, USA

Living In: Wrightsville, Pennsylvania, USA

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