This should really be 4.5. For the record, I LOVE *REAL* egg salad, and I never used tofu in my own cooking before making this recipe. I'll hand it to Jill - this is pretty darn close to the real thing. It is absolutely critical that this recipe sit overnight (24 hours optimal) to let the flavors combine. I can't stress that enough. I ended up substituting curry for tumeric, white pepper for black pepper, and eliminating the sweet pickle. (I never put it in my regular egg salad anyway.) Also per my traditional recipe, I topped with paprika, and added two full stalks of celery and a half an onion. *AWESOME.* Thanks, Jill!
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This should really be 4.5. For the record, I LOVE *REAL* egg salad, and I never used tofu in...