"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
Watch video tips and tricks
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
See how to make a classic egg salad for sandwiches and crackers.
See how to make an egg salad with lots of tangy mustard and dill weed.
See how to make a simple, satisfying egg salad.