Tangy Egg Salad Spread Recipe - Allrecipes.com
Tangy Egg Salad Spread Recipe
  • READY IN 25 mins

Tangy Egg Salad Spread

Recipe by  

"Serve this tangy blend of eggs and spices over crackers, on bread or with veggies. Dollop with sour cream and cottage cheese."

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Ingredients Edit and Save

Original recipe makes 2.5 cups Change Servings
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  • PREP

    25 mins
  • READY IN

    25 mins

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 More Reviews

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.

 
Most Helpful Critical Review
Aug 22, 2003

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

 

42 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.

 
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.

 
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.

 
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.

 
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.

 
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!

 

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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.

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