This is my recipe, and it states 1/4 cup of green onion, but my recipe is only about 2tbs or to your preference. Oh and its a simple recipe, open to add any other things you would like to it if you are a veggie lover. Hope you like
This is my recipe, and it states 1/4 cup of green onion, but my recipe is only about 2tbs or to your preference. Oh and its a simple recipe, open to add any other things you would like to it if you are a veggie lover. Hope you like
Very good! I subbed pickels for the green onion and used dijon mustard. I liked the addition of paprika. Served it on a bun with lettuce, tomato, and a few more pickle planks. Thanks Wifey!!
Wonderful recipe starting with a good base that is great "as is" or with additions. The ratio of egg/mayo/mustard are perfect in this. I have had this twice. The first try was just as the recipe states and the second time I added a little celery and dill. Both times were very good! I will be making this again! Thank you for sharing your recipe!
My Mother taught me the secret to great egg salad is to mix the cold mayo with the still hot yolks. This makes a much creamier base to add the rest of the ingredients to.
Perfect...... after some tweaking. I hate when people drastically change recipes, but I couldnt find anything on here with all the KEY ingredients for great egg salad. This recipe had a great start. I just added some finely diced celery for crunch, 1 tsp dill weed (gotta have dill in your egg salad sandwich), 1/2 tsp onion powder instead of the green onions (didnt have any on hand) and used dijon mustard for a little more flavor. Turned out great, I ate half of it before it even made it to the fridge for lunch the next day.
My original plan was for an egg salad recipe I had chosen that was a little fussier than this. However, after an earlier experience today with a recipe with a more "complicated flavor," I decided to play it safe and go on the basic side with this recipe instead. It IS delicious, taking me back to earlier days and a simpler style of cooking. (For me that would mean waaaay back in the day :) I mean, didn't everyone's mom make egg salad just like this? This is good just as is, but you can doll it up any way you like. For me, that meant adding celery, because for us it just isn't egg salad without it. But in the end, this is an egg salad recipe for what it is - a good, basic, classic, egg salad, and not for all the fussier things it isn't.
it was ok. i would consider it a base recipe. my egg salad was begging for additions, i.e., celery, red bell peppers, or anything with more flavor and color
Update: left in the frig for a bit, but I wouldn't suggest this because it got very runny. It was best when I first mixed it up. Still, a great egg salad/spread! I am going to use the filling for deviled eggs for Father's Day. Original review: I wanted a cold salad/spread for sandwiches for lunch today. I chose this one, and my husband said it tasted like his grandmother's egg salad, which is high praise indeed! Thanks for the post!
Good basic recipe (which is what I was looking for). I left out the onion on personal preference. I added a tiny bit of pickle juice to give it some oomph, next time I think I'll add more.
To heck with dicing the eggs by hand (it takes FOREVER), I used my Pampered Chef chopper. Took just minutes to chop up all the eggs!
For perfect hard-cooked eggs, the Broiler & Egg Association of Minnesota says to place eggs in single layer in covered saucepan in cold water, bring to boil, remove from heat and let stand for 15 minutes. Once the time has elapsed, place eggs in ice water until cool. This works beautifully - the eggs are done to perfection, there's no green edges, and they peeled quite easily, no tearing!
