This definitely had way too much salt, and too much mayonnaise; it drowned out almost all of the egg flavor, and left you with basically a garlic/pickle taste without the crunch. Not a fan. Maybe we were just used to the less-is-more way we remember our moms making it when we were kids; a bit drier (less mayo), and just enough salt so the egg wasn't completely bland, and a bit of black pepper. Maybe she put mustard in there - that part was pretty good in this recipe, and though I'm a fan of dill and certainly garlic, it just didn't play out in this concoction very well. Unless you plan on adding a bunch of smaller items (diced/minced onion, minced garlic, celery, bacon/ham bits, or whatever else) - definitely cut the mayo down and add gradually to taste; that part was a huge factor, I think, in why this didn't work.
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This definitely had way too much salt, and too much mayonnaise; it drowned out almost all of...