If you are looking for a quick, yet very tasty egg salad recipe - look no further. May your taste buds do the tango.
Wow. I am not an egg salad fan, but what else does one do with 5 dozen Easter eggs? This is worthy of a try. I didn't have the water chesnuts, but really wish I did. Instead, I substituted celery & red onion. I also used 1/2 mayo & 1/2 miracle whip. I only used 1/2 the mixture, as I prefer the eggs moist. Delicious on the 1st bite! I saved the leftover dressing in case I need to add more to the leftovers. Perfect way to use up some of that paprika my Dad brought me (the non-cooker) back from Hungary. Thanks Deb!
Read MoreWow. I am not an egg salad fan, but what else does one do with 5 dozen Easter eggs? This is worthy of a try. I didn't have the water chesnuts, but really wish I did. Instead, I substituted celery & red onion. I also used 1/2 mayo & 1/2 miracle whip. I only used 1/2 the mixture, as I prefer the eggs moist. Delicious on the 1st bite! I saved the leftover dressing in case I need to add more to the leftovers. Perfect way to use up some of that paprika my Dad brought me (the non-cooker) back from Hungary. Thanks Deb!
Pretty good. The flavors are really good, and I love the crunch. If you don't like crunch in your egg salad, don't bother with this one. If you do, though, give this one a try. Very easy, too. I don't have pickle relish so I just used chopped bread and butter pickles, and I added some celery bc I like it in egg salad. Thanks for the recipe!
Well, I went to make deviled eggs for a potluck at work and this time the shells didn't peel off easily; so I had a dozen really ugly hardboiled eggs. What to do?? Make egg salad! I never would have thought to put water chestnuts in egg salad but I loved it! I followed the recipe exactly, and then added chopped celery (because I like it) and ground tumeric (health reasons--the curcumin in it). I used free pasture eggs, so the yolks were bright orange to start with. So the addition of dried mustard, paprika, and tumeric made for a very interesting dark gold/copper is color! I think I could have used less mayo--it wasn't runny, but I like my egg salad a little firmer, if that makes sense. I also should have squeezed the juice out of the relish, or used just chopped picked instead. I liked the taste! I put this on gluten-free toast and I loved it. Good recipe, thank you. I will make this again.
I used sour cream instead of mayonnaise and increased it to 1/2 c, which wasn't necessary. I used yellow mustard instead of dry mustard and 1/3 c green olives instead of relish.
I have made a recipe similar to this in the past and loved it. why does the picture have celery in it, but the recipe does not? I know you can substitute, but I'm in the mood to be nit-picky today!!! :)
I've made it twice as written, except dill, instead of sweet pickle relish. Loved the flavor. Loved the crunch. Will definitely make it again. Also, I divided it into 3 instead of 2 servings because of the calories.
Pretty much followed the recipe with 2 minor changes. Added sauteed green onions as I don’t like them raw. Mixed 1/2 light mayonnaise and 1/2 sour cream. Don’t usually have water chestnuts on hand but just made Chinese food for New Year’s. Glad I had them. This recipe is a keeper!
