Tangy Egg Salad Spread Recipe

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Most Helpful Positive Review

Jul 23, 2003

Lunch is my all time favorite meal of the day because I can make whatever I want without having to worry about anyone else. I love egg salad as much as I do ice cream and I wanted something a little different. I thought this was delicious, however, I omitted the salt and used dijon mustard but less than called for. I kept tasting along the way until I was happy with the flavor.

—LINDA MCLEAN

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Most Helpful Critical Review

Aug 22, 2003

We did not like this at all. The mustard taste was overpowering and it was too salty.

—MOLSON7

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41 Ratings

Aug 22, 2003

I made this for our lunch today. Hubby and I love egg sandwiches, and this was a nice change of pace from our usual style. I went with the majority and decreased the mustard. I scaled the servings down to 10 since it was just 2 of us eating this. I added some oregano and granulated garlic instead of garlic salt. I didn't have any celery, so I used some celery salt. My spices were dry..I didn't have the fresh, and it was delicious. One word of advice...make the full amount..you'll want leftovers for later!! Thanks Jenna.

—JOSIE

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Jan 31, 2011

Reduce the mustard significantly, like maybe 1 teaspoon for four eggs (to start at least), and we've got something here - like a solid 4-star recipe. The fresh basil and parsley add color and a fresh, herby dimension to an otherwise standard egg salad. But prepared as written (which I didn't do), with this overload of mustard (and hot pepper sauce too, for that matter), I can't imagine how this would be palatable.

—naples34102

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Aug 22, 2003

My husband who says you can't mess up egg salad did not care for this too much. He said there was way too much mustard. I agree. I would cut that in half and increase the mayo for consistancy.

—Susan Leckrone

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Mar 09, 2012

Instead of garlic salt, I used garlic powder. I didn't want this to be too salty. For us, this had WAY too much mayonnaise and mustard and not enough spices. If I cut back a bit on the condiments and doubled the spices, I think it would be a great egg salad. As is, it was too wet for us.

—Sarah Jo

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Jul 23, 2003

I hated to be the black sheep (hi guys!) so I had to try this. I actually made this yesterday, but when I tried it, I was like OH-. The taste of the pepper sauce was overpowering. So I stuck it in the fridge and actually forgot about it until today when I was looking for something to eat for lunch. It was tasty, and the pepper sauce melded so nicely. I added (yesterday) more parsley, & some chopped green onion and like Josie, used garlic powder, and had no celery so used celery salt, and cut the mustard to 1 tbsp. (even though I love mustard) YUM! Thanks for the nice change of pace Jenna!

—I'm nuts too...

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Jul 23, 2003

This was sooo delicious. We spread it on garlic flavored crostini. I, too, reduced the mustard to 2T, the hot sauce to 1/8t and sub'd garlic powder for the garlic salt. Yummy. Thanks Jenna. This is a keeper.

—MAGGIE MCGUIRE

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Nutrition

Calories
71 kcal
4%

Carbohydrates
0.6 g
< 1%

Cholesterol
87 mg
29%

Fat
6.5 g
10%

Fiber
0.1 g
< 1%

Protein
2.7 g
5%

Sodium
181 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tangy Egg Salad Spread

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 71
Calories from Fat: 58

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 1.3g 6 %
Cholesterol 87mg 29 %
Sodium 181mg 7 %
Potassium 41mg 1 %
Total Carbohydrates 0.6g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 2.7g 5 %
** Sugars 0.3g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 2 %
Iron 4 %
** Thiamin 2 %
Niacin 5 %
Vitamin B6 4 %
Magnesium 2 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.