The only change I made: I used minced green onions because I could not find onion "flakes." Is dried minced onion what is meant? Clarify, please.
Otherwise, my main complaint is that, with the exception of the pepper and mustard, amounts given for seasonings are heavy-handed for my taste.
The first thing I noticed was saltiness. Now, my salt shaker and I are fast friends, so when I say something's a little on the salty side, it's a considerable problem. Half the amount should do it. Fortunately, it's not inedible once it's spread on bread, but the saltiness is still very noticeable.
Second, the garlic powder leaves an unpleasantly heavy aftertaste. Again, I like garlic, but somehow a pronounced garlic aftertaste from an egg salad seems a little strange. You will need breath mints.
Third, the dill is overpowering at the amount listed. I like to taste the eggs in egg salad.
In the end, all I ended up tasting was salt, dill and garlic, pretty much in that order. The eggs seemed to be nothing more than a vehicle, which I find a shame. The delicate taste of egg just couldn't survive the onslaught of seasonings.
Perhaps the original amounts would work better with fresh garlic and dill. With dried, they're just too much. I would cut each in half, at least.
I will most likely make this again, because I think it has great potential. But I will not use the original seasoning amounts unless I am able to use fresh ingredients, and I will cut the salt back in any case.
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The only change I made: I used minced green onions because I could not find onion "flakes." Is...