36 Reviews of Eggstatic Egg Salad

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: 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: 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!

From: Derf

On Aug 24, 2006

One of the best egg salads we've tried, the balsamic vinegar gave it great flavour, we liked the crunch of the celery, the freshness of the chives and parsley and used just under a half cup of no fat mayo for just the right consistancy. Served it on Rye vita and enjoyed it very much! Thanks for posting.

From: Sweet Baboo

On Jan 10, 2007

What more can I add to the previous 14 5 star reviews? I agree that this egg salad is exceptional. What hasn't been said, and I think is noteworthy to include, is that this is a fabulous way to hard cook eggs. Both the yolks and whites were so tender, and the yolks were the most delicate, pure shade of yellow...no gray ring around these babies. I will certainly be making egg salad this way from now on, but the bonus is that I will be hard boiling eggs using this method from now on too. Thanks for the great recipe, Ms. Diva!

From: bluemoon downunder

On Sep 21, 2005

I was alerted to this fabulous recipe by mama, and as I’m going away for a few days I thought that this would be great in some sandwiches while traveling. I’ve sampled it and WOW! I’m wondering who Toolie had in mind when she named it! Those who are lucky enough to eat it I suspect! I’m sure the friends I am going to be sharing my Eggstatic Egg Salad sandwiches with will be eggstra-eggstatic: they love all my Zaar recipes! Egg salads with mayonnaise are very popular in Australia, but I’ve never come across one with those added greens and I agree with mama, that touch of balsamic vinegar gives the salad that eggstra lift. Thank you so much, Toolie, for this eggstaordinarly eggscellent and eggstra-special Canadian salad. I just love it!

From: Roger/OH

On Sep 6, 2006

Woderful Egg Salad. I did not have any Rye or Pumpernickel so I served it on Wheat bread. It was almost ashame put it on bread. It was great over fresh lettuce.

From: evelyn/athens

On Oct 8, 2006

Most excellent egg salad. I really liked the addition of chives and celery, and the balsamic, despite the small amount, really does add a spark all its own. I added a bit of smoked paprika to ours. Thanks Toolie.

From: Auntie Jan

On Feb 11, 2007

Loved this Toolie! The celery was an awesome addition as was the vinegar. I didn't have any chives so I used onion. The flavor was sooo good. I had mine on a flour tortilla and made a wrap. I put a little to much on the wrap and it oozed out, but I didn't mind a bit. Thanks for wonderful egg salad recipe.

From: CountryLady

On Sep 7, 2006

A different twist for one of our favourite sandwiches! I added some sea salt to the mix, spread on 12 grain bread & topped with some alfalfa sprouts. Thanx Diva!