Reviewed: Jul. 27, 2009

If you call 1 Tbs. a serving this may serve 20. I cut the recipe in half. I didn't believe the method of cooking the eggs but thought I would try it--it doesn't work here in Utah. I put about half as much mustard as the recipe called for and it was too much. I liked the basil, parsley & celery but will not be making this recipe again.

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

Reviewer:

Laurie618

Home Town: Petaluma, California, USA

Living In: West Jordan, Utah, USA

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

Reviewed: Jul. 16, 2009

Looked up recipes to use fresh basil and parsley and found this egg salad. Glad I tried it. Left out hot pepper and decreased mustard by half. Substituted garlic powder for garlic salt. Will make again. Basil flavor is so good.

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

Reviewer:

JULIA39

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

Reviewed: Apr. 29, 2008

I found this recipe today when I was looking for an egg salad recipe that might be a little more flavorful. I didn't have parsley and I used dried basil, but it turned out great. It tasted like a deviled egg in a sandwich. If yellow mustard is not top on your list...I would go with suggestions and lower it just a little. I cut the recipe in half since it was just for me and I have plenty for another couple sandwiches. Thanks for the recipe!

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

Reviewer:

Rachel

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

Reviewed: Apr. 3, 2008

I didn't use hot sauce and had to use all dried spices. Other than being to salty it was delicious. I'll make this again with less salt and may even try the hot sauce.

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

Reviewer:

DW

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

Reviewed: Apr. 2, 2008

This was a great breakfast. Used less mustard & no salt. Thanks!

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

Reviewer:

Scotdog

Cooking Level: Intermediate

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

Reviewed: Mar. 6, 2008

I am not fond of egg salad however my dad is. He is a really picky eater and sticks to what he likes. I changed up his usual egg salad with this recipe. He noticed the change right away and loved it. My dad thinks hotter is better so I added some extra hot sauce to give it a kick. I also dropped a bit a lemon juice into the mixture and took out some of the mustard.

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

Reviewer:

Katie

Cooking Level: Expert

Living In: Cherokee, Iowa, USA

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

Reviewed: Apr. 24, 2007

I can only give this recipe four stars because it is a very good base recipe, but not the best. I didn't use hot sauce or celery because I ran out of hot sauce and I don't like celery in my egg salad. Plus I didn't measure out my ingrediants, so I can't say if they were proportioned correctly or not. But overall I really enjoyed it, the mustard gave it a kick (I used spicy brown)and the basil and parsley enhanced that flavor. I really liked it but will stick to my normal recipe in the future.

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

Reviewer:

kdoug

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Fort Walton Beach, Florida, USA

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

Reviewed: Nov. 14, 2006

Perfect!!! Even my picky girls loved it. I love the celery in it, and we used a little less mustard, overall it was lovely.

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

Reviewer:

BRIGANBAR

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

Reviewed: Jun. 12, 2006

Awesome

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

Reviewer:

twinkiemom

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

Reviewed: Jan. 7, 2006

Yum!

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

Reviewer:

SYRIELLE

Cooking Level: Intermediate

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

Reviewed: Nov. 10, 2005

I made this for a wedding shower, and everyone loved it. I eliminated the parsley, merely for lack of having it in the house. I have since then made it for my dad and husband for sandwiches, and the Tabasco sauce makes it a HIT. Kind of smoky, definitely a superior egg salad among egg salads.

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

Reviewer:

Karen Sanford

Cooking Level: Intermediate

Home Town: San Luis Obispo, California, USA

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

Reviewed: Aug. 26, 2005

My 2 year old loved this. I'm not big on Egg Salad and enjoyed this one myself. I used dried basil and parsley and also cut back on the mustard and half the hot pepper (just because I didn't want it to hot for my young one). We had left overs so the next day I added immitation crab meat and it was Wonderful!! Thanks for the recipe.

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

Reviewer:

mostollers

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

Reviewed: Feb. 24, 2005

This is a great recipe for egg salad! My only complaint is that it was way too salty for my liking. The only modifications I made were cutting down on the mayo by half and the mustard as well just because I like my egg salad to taste really egg-y. I'll make this again but with much less salts.

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

Reviewer:

jessy

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

Reviewed: Jul. 15, 2004

Scale this one down unless you're feeding an army. Its really good but also makes a ton as listed.

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

Reviewer:

KRYS14

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

Reviewed: Feb. 13, 2004

Pretty darn good! I took the advice of other reviews and cut the mustard. I also added horseradish instead of the pepper. A nice change from a plain egg salad sandwich!

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

Reviewer:

SHAUNALEE

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

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

Reviewed: Dec. 2, 2003

This is a wonderful deviation from standard egg salad. Highly recommended.

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

Reviewer:

ANGELA

Cooking Level: Intermediate

Home Town: Masontown, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

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

Reviewed: Aug. 26, 2003

Not a big egg salad fan, but wanted something different for weekend sandwiches. Turned out OK, but a bit runny... maybe I used too much mayo?? The spices were great. Used dijon mustard and added diced onions.

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

Reviewer:

Laura Retta

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

Reviewed: Aug. 22, 2003

You should rename this to mustard salad. I took a bite and all I tasted was the mustard. I threw it down the garbadge disposal.

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

Reviewer:

QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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

Reviewed: Jul. 15, 2003

Love this recipe!!! I love egg salad, but if it's bland, YUCK! This has great flavor and the fresh herbs make a difference! Thanks, Jenna!

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

Reviewer:

LADYVOLFAN

Cooking Level: Expert

Home Town: Powell, Tennessee, USA

Living In: Stockbridge, Georgia, USA

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

Reviewed: Feb. 26, 2003

very good egg salad. i too used celery salt instead of celery and i used brown mustard instead of yellow and used a little more than half the amount of mustard. i only had dried herbs, but it still was tasty. much better after the flavors have a chance to blend. i always mash the yolks with the wet ingredients and then add the chopped whites, like when making deviled eggs. i just don't like to get a big bite of yolk. thanks for the recipe.

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

Reviewer:

LESLEYSALYER

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

Tangy Egg Salad Spread

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!