Tangy Egg Salad Spread

Tangy Egg Salad Spread

sal 32

"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

25 m servings 71 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  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.

Reviews

36
  1. 43 Ratings

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Most helpful positive review

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 li...

Most helpful critical review

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

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

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 li...

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 ser...

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...

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 condiment...

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.

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...

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 ...

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 wan...

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