Reviewed: Apr. 22, 2009

SO yummy! The lemon juice really brightens the flavor. Added a little diced celery for crunch, and it was a delicious lunch!

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

Reviewer:

nicole11

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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

Reviewed: Apr. 20, 2009

very good! I added a couple of capers, without the brine, that I smashed and chopped really fine. It added these gorgeous green flecks and a great salty bite. Instead of green onions, I grated in two small shallots and half a cube of lemon juice I had freshly squeezed and frozen. I paired this with some pan roasted asparagus that I cut to fit a couple of slices of toasted white bread. The creaminess of the salad complimented the earthy asparagus so perfectly! I was tempted to have another sandwich, but held back. Great salad!

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

Reviewer:

Jacqueline Hanson

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

Reviewed: Apr. 18, 2009

Great recipe. I only used one type of mustard (Dijon) and added some dried dill. Paired with some pickles, it makes a great sandwich!

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

Reviewer:

Rachel

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

Reviewed: Apr. 14, 2009

Really good recipe. I'm keeping it. Used 1/2 real mayo and 1/2 Miracle Whip. Hard boiled the eggs my regular way, rather than as recipe states.

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

Reviewer:

Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

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

Reviewed: Apr. 14, 2009

I was missing a few ingredients so I made the following substitutions: the juice of a whole (small) lime for the lemon, 1 1/2 teaspoons of Dijon mustard (no yellow), 1/8 cup red onion not green onion and a finely chopped celery stalk for some crunch. It tasted very good... maybe a little less mustard next time.

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

Reviewer:

RMT

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

Reviewed: Apr. 8, 2009

My go to egg salad now! I usually add a stalk of finely chopped celery for crunch. If I don't have any green onion on hand a bit of diced sweet onion or shallot works as well. I LOVE that the lemon juice gives you a nice moist egg salad w/out having to use gobs of mayo. I usually end up using even less than the 1/4c of mayo. Deliious!

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

Reviewer:

mommyelisabeth

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

Reviewed: Apr. 8, 2009

Delicious. Made this for my friend's baby shower. Used a cookie cutter to make white bread into hearts and piled on the egg salad. Everyone loved it. My husband is also constantly requesting this recipe. Thank you, Jen!!

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

Reviewer:

Lora

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

Reviewed: Apr. 7, 2009

I really liked this egg salad with a few minor adjustments. Afraid that half of the juice from a normal sized lemon would be too much, I made the entire salad first and then added lemon juice slowly, tasting after each addition. I did not end up adding anywhere near all of the juice from the lemon half. I probably ended up using half of the suggested amount. I didn't hardboil the eggs according to the directions, just boiled them for 10-12 minutes, they came out fine. Then I mashed up the egg yolks and mixed with the rest of the dressing. All in all this ended up being really good. It's nice to have a somewhat healthier alternative to a normal egg salad.

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

Reviewer:

LaurenRae

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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

Reviewed: Apr. 4, 2009

Delicious egg salad. I think the lemon adds a wonderful taste, but makes it a little too runny. Next time I will try half lemon juice and half lemon rind to see how that works. Thanks!

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

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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

Reviewed: Apr. 4, 2009

Love it!

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

Reviewer:

bakengrace

Cooking Level: Expert

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

Reviewed: Mar. 26, 2009

For some reason, I thought this would taste better than other egg salads. To me they are all the same. But I thank you for making this recipe available

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

Reviewer:

Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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

Reviewed: Mar. 22, 2009

I loved it. We don't use dijon very often but I used spicy brown mustard, it turned out great and the specs of mustard really gave it some visual appeal as well.

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

Reviewer:

Skuba

Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

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

Reviewed: Mar. 10, 2009

I used all the ingredients, but added amounts to my personal taste. It was good. Put is on a sandwich with montery jack cheese and toasted it in the oven. :)

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

Reviewer:

camgo

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

Reviewed: Mar. 9, 2009

well done!! I also added 1 crushed clove of garlic, 1tsp of bacon bits, 1 tsp of parmesan cheese and it came out Just Right! Thank you for the recipe!

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

Reviewer:

tracey

Cooking Level: Beginning

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

Reviewed: Mar. 8, 2009

I really like this egg salad. The additon of the green onions was delicious. While my picky two-year old wouldn't even taste them, my one-year old couldn't get enough. My husband laughed because she had "onion breath" afterwards! :) He ate his fair share, as well.

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

Reviewer:

Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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

Reviewed: Mar. 7, 2009

This was really good. I made the recipe as is. I made 2 huge sandwiches with the egg salad. It was so easy and quick. I will make this again.

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

Reviewer:

je1435

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

Reviewed: Feb. 13, 2009

I made this a week ago for lunch for myself, converting to 1 serving and using 2 eggs, and since then I've made it almost everyday. The second time I made it I added some Franks Hot Sauce and it was wonderful! The best egg salad I've ever had.

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

Reviewer:

PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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

Reviewed: Feb. 11, 2009

Delish! I love the fresh lemon juice in this recipe. The cooking method for boiling the eggs doesn't work for me. I boil them for 8 minutes on a low boil, then stick in an ice bath while I mixed the other ingredients. Great on whole wheat bread. Will make again!

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

Reviewer:

LYNNESKITCHEN

Cooking Level: Professional

Living In: Birmingham, Alabama, USA

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

Reviewed: Feb. 2, 2009

it is awesome! my family love this...

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

Reviewer:

mamaterhune

Cooking Level: Expert

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

Reviewed: Jan. 29, 2009

I was looking for this recipe for years as I loved this egg salad sandwich at this restaurant that moved and I could never find a recipe until now. I used 6 pickled eggs instead, substituded chopped celery for green onions and no lemon juice. This egg salad is the BEST!!

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

Reviewer:

Anita

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

Jen's Heavenly Egg Salad

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!