Reviewed: Oct. 12, 2009

This was wonderful! Thanks for posting!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rjnicholson

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2009

This is very good. I like the green onion in it and the lemon brightens up the taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Trudy

Cooking Level: Expert

Living In: Kent, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2009

This was good, but not fantastic. Even with only using a tsp. of lemon juice, I thought it was a little too runny. I did add chopped sweet red peppers, a little dill, and celery seed since I didn't have any celery to use in it. Next time I will make sure to have fresh celery on hand and maybe a few more eggs so it's not so runny.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

J. Marsh

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Louisville, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2009

I have never had egg salad with lemon juice before today, but it will be in my egg salad from now on! The lemon juice added a nice, bright flavor to the salad. I skipped the yellow mustard and made the dijon a heaped tsp. and added celery. I was a bit skeptical about the lemon juice but added about a tbsp; I am glad I tried it. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MISSSOPH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2009

I made this recipe exactly as written. I thought it was a little too runny but didnt have anymore eggs to add to it. next time ill cut back on the lemon juice also.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2009

Great tasting and simple. We have 10 chickens so we get a lot of eggs and this is an easy way to use them up. I was short on time so I just sprinkled in about 1/4 tsp. dried onion, didn't have any dijon so I added 1/4 tsp. dried mustard and used lemon juice just to taste. All three children ages 2-6 loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

suzy-q

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2009

So good! the lemon juice yay!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COURTNEYGRIFF

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2009

Great egg salad recipe...Didn't have onion, so I added sweet pickles instead. That was the only change. Will definitely make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kleer

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2009

This is the perfect egg salad! The only thing I did differently was to add a teaspoon of sweet pickle relish and just a squeeze of fresh lemon juice. Delicious! Can't wait to make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Vickie

Cooking Level: Expert

Living In: Kalona, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2009

This was wonderful! I've been trying for ages to find a good egg salad recipe that doesn't include dill, and this fit the bill perfectly. The only change I made was to add some chopped celery and to mash the eggs with a potato masher before stirring in the other ingredients. Quick, easy, and a permanent addition to our recipe rotation. Thanks!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KychynWych

Cooking Level: Expert

Home Town: Wrightwood, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2009

This was absolutely sensational egg salad. The Dijon and lemon balanced so well and kept the egg salad really light. My only change was that I didn't have any green onions so was reduced to using 'normal' onions, but it was still delicious! Served it on whole grain toast with some avocado - thoroughly enjoyable!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

moonstormer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

This was my first egg salad to make. I thought it was very good. Will definitely make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

G. Paul

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2009

This was a good recipe, but it just did not jump out for me.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tami

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2009

An OK recipe. I will stick with my regular egg salad.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ASERGEANTSWIFE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2009

I used chives in lieu of the green onion and it was superb...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2009

I've been craving this recipe since I saw it on Recipe of the Day. So good. I was afraid it would give it too much of a green onion taste but it turned out not to overpower the egg salad.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2009

Sooo good! The only thing I changed was to add a little dill and only used half of the egg yolks to save a few cals. I love the slight tang of the lemon. I was worried it would be lemon-y which I didn't think would taste good w/ eggs, but it isn't at all, just gives it a nice flavor. Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

I followed the recipe to a "T" and found that it was way to runny. I had to increase the eggs by adding 3 more to it just to absorb more of the liquid. I don't think putting half a lemon in there was needed for 6 eggs. Next time I will use 2 tablespoons of the lemon juice. Other than that it is very tasty.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Roseheart

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

this egg salad is awesome!!! I'm always hoping for egg salad that tastes as good as it looks and this one does! The lemon juice really gives it a tangy flavor and brings out the best in the eggs and onions. I had it on a slice of peasant bread with more green onions on top. Next time I'll try it with lettuce or watercress as suggested.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2009

This is a really great and easy recipe to make. I love the green onions and lemon juice and the freshness they bring. Great with tomato on a sandwich!

Was this review helpful? [ YES ]
0 users found this review helpful