"The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself" — luckyjen7
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prepared yellow mustard
chopped green onions
salt and pepper to taste
Ok. This is my first review and I've been hesitant to place it because who am I to say...? Anyway, I had to comment on this one. If I'm going to use a recipe, I like to follow it exactly. This endeavor is difficult when the recipe reads, "1/2 lemon, juiced". I juiced half a lemon and, against my better judgement, added the full 3 + tablespoons it yeilded. My dressing was then so watery and SOOO tangy, making a very runny and tart egg salad. I guess I'm still confused why a recipe would call for so much lemon when it already calls for so much (vinegar-based) mayo. That's a lot of acid! I ended up adding 6 MORE eggs. In the extra time I had cooking my second batch of eggs, I ended up adding 3 tablespoons FINELY diced red bell pepper for color and crunch as well as 1 stalk FINELY diced celery stalk, 1 clove of garlic, minced and 1 large basil leaf THINLY sliced. In the end this made a DELICIOUS, not to mention cheap, lunch on whole wheat with baby spinach. Thanks!
I used less lemon juice than what the recipe called for because it would have been too tangy for me to eat. I also found the recipe to be a bit bland so I added paprika, red pepper, diced red bell peppers, and celery in to give it some crunchy texture.
I was looking for a different kind of egg salad for lunch today. It wasn't until I got most of the salad together when I realized I didn't have any green onions. I ended up dicing a stalk of celery instead. The combination of the mustards and lemon juice was a nice touch. I want to try it with the green onions next time and the watercress.
Having never used or even heard of lemon juice in egg salad, I was curious enough to give it a try, but not adventurous enough to use the full amount. I probably used half what was called for and it proved to be enough to add a certain freshness but not so much as to be obviously noticeable. I loved the addition of the green onion, and thought the dill and celery I added were nice additions for flavor and crunch. This is a good, reliable egg salad recipe, certainly open to creative touches or additions.
I'm a dad running a business, taking care of a 6 & 8 year old, cleaning, laundry, cooking - the whole gamut.
I made this almost as is - took VERY little time to make, left out the green onions for the kids, took me very little time in my busy schedule. My 8 year old was rolling her eyes back in her head as she ate hers, and talking about how wonderful it was!
I was looking for a simple lunch sandwich with ingredients I had available and this was it. Very simple but tasty. I did add to the recipe a bit by adding chopped water chestnuts and some red cabbage to give the sandwich some more texture. Served it on toasted wheat bread with a couple pieces of lettuce. Yum.
I followed the recipe exactly and it turned out very good! This will be the only way I prepare egg salad from now on. Thanks!
My husband loves this egg salad recipe! I wouldn't change a thing.
* Percent Daily Values are based on a 2,000 calorie diet.
Jen's Heavenly Egg Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 212
** Calories from Fat: 166
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