Eggstatic Egg Salad

From: cookinpotter

On Apr 1, 2008

this was pretty good! i usually make my egg salad w/ mayo, mustard, pickles,+ S&P. wanted something a little different and this was better than my usual. i did add a touch of salt and a little more vinegar, just personal preference. used curly parsley and green onion instead of chives, just what i had on hand. didn't measure anything, next time i'll not put quite as much mayo and i'll let it sit for a bit to let the flavors blend. i imagine this'll be even better next time when my eggs aren't over cooked w/ multi colored spots all over them (used cracked easter eggs LOL)

From: Evil Genius

On Mar 29, 2008

Well I have to agree with everyone else. This is the best egg salad I've ever tasted. It's also the ONLY egg salad I've ever tasted. I've always been grossed out by the idea of it. but my wife wanted egg salad this past Easter to use up the eggs so I found this recipe and trusted the reviews. let's just say we all ate it with gusto - even my 3 year old. I really enjoyed this. My only alteration was to ad a pinch of kosher salt (which I'm not sure it really needed after all - might be better to add it as you eat it if you want it saltier.) I just made chicken salad using the same recipe but substituting leftover chicken for the eggs and it is also really good.

From: ms_bold

On Aug 12, 2004

This is a very interesting variation of an old standby. I liked the subtlety of the chives and the hint of tartness provided by the vinegar. I used white wine balsamic vinegar, so as not to cloud the delicate yellow hue of the salad. On its own, I felt the salad needed a bit of salt...but spread on toasted slices of cocktail rye the flavors of the bread and salad melded wonderfully. My lunch was completed with a glass of low sodium vegetable juice. This shall be repeated.

From: Andi of Longmeadow Farm

On Feb 15, 2007

Funny how changing a few ingredients to a recipe for egg salad, can produce such an ultra special version that my DH and myself gobbled down. I really think the addition of the fresh chives and balsamic vinegar made a terrific taste! I did add a pinch of kosher salt, but actually cut down on the mayonnaise, because it was so creamy without extra mayo. Thanks Toolbelt Diva!