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Tangy Egg Salad Spread

SUBMITTED BY: sal  PHOTO BY: Scotdog Supporting Member (Click to learn more about Supporting Membership)

"Serve this tangy blend of eggs and spices over crackers, on bread or with veggies. Dollop with sour cream and cottage cheese."
Tangy Egg Salad Spread Recipe
RECIPE RATING:
This recipe has been rated 32 times with an average star rating of 4.2
Read Reviews (28)
PREP TIME  25 Min
READY IN  25 Min
Original recipe yield 2.5 cups

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 8 eggs
  • 1/4 cup yellow mustard
  • 1/2 cup mayonnaise
  • 1/2 teaspoon chopped fresh basil
  • 1/2 teaspoon chopped fresh parsley
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon hot pepper sauce
  • 1/2 cup finely chopped celery

What to Drink?
Wine Pinot Gris

DIRECTIONS

  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and finely chop.
  2. In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 4.16 star rating.
Reviewed on aug. 22, 2003 by MOLSON7 
We did not like this at all. The mustard taste was overpowering and it was too salty. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed on aug. 22, 2003 by JOSIE 
I made this for our lunch today. Hubby and I love egg sandwiches, and this was a nice change... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed on jul. 23, 2003 by LINDA MCLEAN 
Lunch is my all time favorite meal of the day because I can make whatever I want without... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed on aug. 22, 2003 by Susan Leckrone 
My husband who says you can't mess up egg salad did not care for this too much. He said there... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed on jul. 23, 2003 by I'm nuts too... 
I hated to be the black sheep (hi guys!) so I had to try this. I actually made this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed on jul. 23, 2003 by MAGGIE MCGUIRE 
This was sooo delicious. We spread it on garlic flavored crostini. I, too, reduced the mustard... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed on mar. 10, 2003 by KAYEBEE 
I have to agree--way too much mustard in this recipe. After reading the other reviews, I cut... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed on aug. 26, 2005 by mostollers 
My 2 year old loved this. I'm not big on Egg Salad and enjoyed this one myself. I used dried... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed on aug. 22, 2003 by DREGINEK 
Upon hearing all the "too much mustard" complaints, I started with a TBLS and added a little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed on mar. 10, 2003 by VASSGIRL4 
My husband hates egg salad and loved this recipe. I think it is exceptional, of course we love... MORE

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Nutritional Information
Tangy Egg Salad Spread

Servings Per Recipe: 20

Amount Per Serving

Calories: 71

  • Total Fat: 6.5g
  • Cholesterol: 87mg
  • Sodium: 181mg
  • Total Carbs: 0.6g
  •     Dietary Fiber: 0.1g
  • Protein: 2.7g

VIEW DETAILED NUTRITION

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