Reviewed: May 24, 2012

Excellent I did up it to 12 servings to feed a crowd I didnt change anything and it was perfect. I served it on toast with leaf lettuce, tomato, avacado and stackers dill pickles. My mother in law asked for the recipe and my houseguest who swore he didnt eat egg salad had a couple sandwiches. I think it would be good with a little rooster sauce too. 5 stars.

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soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: May 24, 2012

Great Egg Salad!

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hlm787878

Reviewed: May 21, 2012

Super egg salad. I left out the green onions (although I'd love them!) for my kids. We ate it on warm French bread with lettuce, avocado and tomato. Side of tomato basil soup. Great and quick dinner. I just eye balled the lemon juice until the consistency was about right.

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valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Apr. 22, 2012

This was really good. I went easy on the lemon juice, just added it slowly. Gave it a bit of brightness but I didn't taste the lemon. Added some diced celery, red onion and some dill. Great recipe thanks!

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rae

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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Apr. 17, 2012

I used all regular yellow mustard because I am not a big fan of dijon mustard. I loved the addition of using lemon juice in this. It added such a nice, bright flavor! This recipe can easily be customized to suite anyone's taste. I made it according to the recipe, tasted it then decided to add black pepper, dill weed, celery seed and a little bit of dill relish. This is SO yummy and I will make it many times in the future since DH is such an egg salad fan. Thank you for sharing!

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Carrieh82

Cooking Level: Intermediate

Reviewed: Mar. 14, 2012

I make this quite often. Love this recipe....so easy!

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Kimberlyenquist

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Mar. 11, 2012

We loved this fresh tasting egg salad! I wanted to do a bigger batch so I doubled everything except the lemon juice, kept that at half a lemon. I did add a stalk of celery finely diced for a little crunch, perfect, I like how the lemon makes it a little 'spritzy'. For those who don't enjoy lemon, choose another recipe!

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Wyattdogster

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

Reviewed: Mar. 3, 2012

Perfect recipe for classic egg salad sandwiches. What I did add was a bit of jalapeno and substituted some spicy honey mustard for the Dijon mustard to give the traditional recipe a little kick. I left out the lemon since I didn't have one around, but it still tasted great!

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penca01

Reviewed: Mar. 3, 2012

I used a quarter of a lemon - juice. and 8 eggs. I did add Cayenne pepper for a kick AMAZING EGG SALAD. PEOPLE DO NOT ADD HALF A LEMON JUICE THAT WILL KILL IT.

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Gianna Petrosyan

Living In: Boca Raton, Florida, USA

Reviewed: Feb. 23, 2012

Nice recipe!! By the way if you guys are looking for more recipes check out this site too They have lots of recipes on there that aren't on this site.

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