*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is the best egg salad I have ever eaten. I prepared it yesterday for a club meeting and MB is right everyone raved and wanted the recipe! I went exactly by the recipe didn't change a thing. Will definitely make again and again. Thank you so much for sharing. Moss
I tried this recipe today with a reduced amount of eggs in preparation for the "after Easter" left over boiled eggs. I shared the sandwiches with a neighbor and we both loved it! We agreed that it had less of an "eggy taste" than most recipes. May be a little spicy for children but we adults need egg salad too! Sandwiches or served in a chilled scouped out tomato - or in any number of serving vehicles let your imagination guide you. Thanks I know a lot of us older children will appreciate this recipe.
Pretty good recipe however the sweet relish just didn't do it for me. Next time I'll use a savory relish. Didn't have any sour cream on hand so I just used a lite mayo. I used olives that were stuffed with jalapenos which added to the "kick". Thanks!
This is a great egg salad recipe! I couldn't stop eating it...yum! I had a hard time finding the Chinese hot mustard so I substituted Plochman's Premium Spicy Peppa mustard. I omitted the olives (since I hate nothing more than olives) and chopped up some Zinger pickles to use along with the pickle relish. I also LOVE eggs so I put another egg in mine and used Miracle Whip for the Mayo. Will definately make again!!
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