Reviewed: Apr. 29, 2008

I found this recipe today when I was looking for an egg salad recipe that might be a little more flavorful. I didn't have parsley and I used dried basil, but it turned out great. It tasted like a deviled egg in a sandwich. If yellow mustard is not top on your list...I would go with suggestions and lower it just a little. I cut the recipe in half since it was just for me and I have plenty for another couple sandwiches. Thanks for the recipe!

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Rachel


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Reviewed: Apr. 3, 2008

I didn't use hot sauce and had to use all dried spices. Other than being to salty it was delicious. I'll make this again with less salt and may even try the hot sauce.

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DW


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Reviewed: Apr. 2, 2008

This was a great breakfast. Used less mustard & no salt. Thanks!

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scotdog98

	Cooking Level: Intermediate
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Reviewed: Mar. 6, 2008

I am not fond of egg salad however my dad is. He is a really picky eater and sticks to what he likes. I changed up his usual egg salad with this recipe. He noticed the change right away and loved it. My dad thinks hotter is better so I added some extra hot sauce to give it a kick. I also dropped a bit a lemon juice into the mixture and took out some of the mustard.

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Katie

	Cooking Level: Expert Living In: Cherokee, Iowa, USA
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Reviewed: Apr. 24, 2007

I can only give this recipe four stars because it is a very good base recipe, but not the best. I didn't use hot sauce or celery because I ran out of hot sauce and I don't like celery in my egg salad. Plus I didn't measure out my ingrediants, so I can't say if they were proportioned correctly or not. But overall I really enjoyed it, the mustard gave it a kick (I used spicy brown)and the basil and parsley enhanced that flavor. I really liked it but will stick to my normal recipe in the future.

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kdoug

	Cooking Level: Intermediate Home Town: Monterey, California, USA Living In: Fort Walton Beach, Florida, USA
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Reviewed: Nov. 14, 2006

Perfect!!! Even my picky girls loved it. I love the celery in it, and we used a little less mustard, overall it was lovely.

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BRIGANBAR


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Reviewed: Jun. 12, 2006

Awesome

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twinkiemom


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Reviewed: Jan. 7, 2006

Yum!

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SYRIELLE

	Cooking Level: Intermediate
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Reviewed: Nov. 10, 2005

I made this for a wedding shower, and everyone loved it. I eliminated the parsley, merely for lack of having it in the house. I have since then made it for my dad and husband for sandwiches, and the Tabasco sauce makes it a HIT. Kind of smoky, definitely a superior egg salad among egg salads.

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Karen Sanford

	Cooking Level: Intermediate Home Town: San Luis Obispo, California, USA
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Reviewed: Aug. 26, 2005

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 want it to hot for my young one). We had left overs so the next day I added immitation crab meat and it was Wonderful!! Thanks for the recipe.

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mostollers


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Reviewed: Feb. 24, 2005

This is a great recipe for egg salad! My only complaint is that it was way too salty for my liking. The only modifications I made were cutting down on the mayo by half and the mustard as well just because I like my egg salad to taste really egg-y. I'll make this again but with much less salts.

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jessy


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Reviewed: Jul. 15, 2004

Scale this one down unless you're feeding an army. Its really good but also makes a ton as listed.

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KRYS14


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Reviewed: Feb. 13, 2004

Pretty darn good! I took the advice of other reviews and cut the mustard. I also added horseradish instead of the pepper. A nice change from a plain egg salad sandwich!

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SHAUNALEE

	Cooking Level: Intermediate Living In: Salem, Oregon, USA
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Reviewed: Dec. 2, 2003

This is a wonderful deviation from standard egg salad. Highly recommended.

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ANGELA

	Cooking Level: Intermediate Home Town: Masontown, Pennsylvania, USA Living In: Cranberry Township, Pennsylvania, USA
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Reviewed: Oct. 2, 2003

You should rename this to mustard salad. I took a bite and all I tasted was the mustard. I threw it down the garbadge disposal.

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QUASINAUGHT

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: Sunnyvale, California, USA
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Reviewed: Sep. 11, 2003

Love this recipe!!! I love egg salad, but if it's bland, YUCK! This has great flavor and the fresh herbs make a difference! Thanks, Jenna!

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LADYVOLFAN

	Cooking Level: Expert Home Town: Powell, Tennessee, USA Living In: Stockbridge, Georgia, USA
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Reviewed: Aug. 26, 2003

Not a big egg salad fan, but wanted something different for weekend sandwiches. Turned out OK, but a bit runny... maybe I used too much mayo?? The spices were great. Used dijon mustard and added diced onions.

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Laura Retta


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Reviewed: Aug. 22, 2003

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

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