Serve this tangy blend of eggs and spices over crackers, on bread or with veggies. Dollop with sour cream and cottage cheese.

sal

Gallery

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
20
Yield:
2.5 cups
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and finely chop.

    Advertisement
  • In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.

Nutrition Facts

71 calories; protein 2.7g; carbohydrates 0.6g; fat 6.5g; cholesterol 76.5mg; sodium 181.1mg. Full Nutrition
Advertisement

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/23/2003
Lunch is my all time favorite meal of the day because I can make whatever I want without having to worry about anyone else. I love egg salad as much as I do ice cream and I wanted something a little different. I thought this was delicious however I omitted the salt and used dijon mustard but less than called for. I kept tasting along the way until I was happy with the flavor. Read More
(29)

Most helpful critical review

Rating: 2 stars
08/23/2003
We did not like this at all. The mustard taste was overpowering and it was too salty. Read More
(33)
44 Ratings
  • 5 star values: 15
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 2 stars
08/22/2003
We did not like this at all. The mustard taste was overpowering and it was too salty. Read More
(33)
Rating: 4 stars
07/23/2003
Lunch is my all time favorite meal of the day because I can make whatever I want without having to worry about anyone else. I love egg salad as much as I do ice cream and I wanted something a little different. I thought this was delicious however I omitted the salt and used dijon mustard but less than called for. I kept tasting along the way until I was happy with the flavor. Read More
(29)
Rating: 5 stars
08/22/2003
I made this for our lunch today. Hubby and I love egg sandwiches, and this was a nice change of pace from our usual style. I went with the majority and decreased the mustard. I scaled the servings down to 10 since it was just 2 of us eating this. I added some oregano and granulated garlic instead of garlic salt. I didn't have any celery, so I used some celery salt. My spices were dry..I didn't have the fresh, and it was delicious. One word of advice...make the full amount..you'll want leftovers for later!! Thanks Jenna. Read More
(24)
Advertisement
Rating: 1 stars
01/31/2011
Reduce the mustard significantly like maybe 1 teaspoon for four eggs (to start at least) and we've got something here - like a solid 4-star recipe. The fresh basil and parsley add color and a fresh herby dimension to an otherwise standard egg salad. But prepared as written (which I didn't do) with this overload of mustard (and hot pepper sauce too for that matter) I can't imagine how this would be palatable. Read More
(16)
Rating: 3 stars
03/09/2012
Instead of garlic salt I used garlic powder. I didn't want this to be too salty. For us this had WAY too much mayonnaise and mustard and not enough spices. If I cut back a bit on the condiments and doubled the spices I think it would be a great egg salad. As is it was too wet for us. Read More
(13)
Rating: 4 stars
08/22/2003
My husband who says you can't mess up egg salad did not care for this too much. He said there was way too much mustard. I agree. I would cut that in half and increase the mayo for consistancy. Read More
(13)
Advertisement
Rating: 5 stars
07/23/2003
This was sooo delicious. We spread it on garlic flavored crostini. I too reduced the mustard to 2T the hot sauce to 1/8t and sub'd garlic powder for the garlic salt. Yummy. Thanks Jenna. This is a keeper. Read More
(11)
Rating: 4 stars
07/23/2003
I hated to be the black sheep (hi guys!) so I had to try this. I actually made this yesterday but when I tried it I was like OH-. The taste of the pepper sauce was overpowering. So I stuck it in the fridge and actually forgot about it until today when I was looking for something to eat for lunch. It was tasty and the pepper sauce melded so nicely. I added (yesterday) more parsley & some chopped green onion and like Josie used garlic powder and had no celery so used celery salt and cut the mustard to 1 tbsp. (even though I love mustard) YUM! Thanks for the nice change of pace Jenna! Read More
(10)
Rating: 4 stars
08/26/2005
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. Read More
(9)
Advertisement