Comments on: Eggcellent idea!

By: Amy

Amy — Sun, 30 Mar 2008 22:49:07 +0000

I can stomach mayo if it’s tempered with some mustard as well.

I must admit that I cannot stand celery in my egg salad but think a tad of grated red onion makes it divine.

By: Jonathan Brown

Jonathan Brown — Thu, 27 Mar 2008 00:13:40 +0000

I do the same thing as Rich. Glad to know I am not so strange after all.

By: Dana

Dana — Wed, 26 Mar 2008 18:33:53 +0000

I too use yellow mustard in my egg salad. I mix the yolks with mayonnaise, yellow mustard and sweet pickle relish. Once it’s mixed I then mix it with the whites, and sometimes add extra mustard or mayonnaise. It’s best served on toasted bread. It’s almost like deviled egg salad.

I didn’t make Easter eggs, but I have some eggs in the fridge that may have to be made into egg salad now! Maybe I’ll try one of your recipes. Thanks for the idea.

By: Lindsey

Lindsey — Tue, 25 Mar 2008 15:15:34 +0000

That must make for some tangy egg salad, Rich. My grandma loved yellow mustard, too. Her potato salad was always extra-tangy.
Whooo-wee, Nathan! Those sound like some fiery deviled eggs. Quite devilish. I LOVE deviled eggs, and I refuse to buy them at the store. Homemade are the absolute best. My husband and I always debate whether deviled eggs are supposed to be eaten before the meal, as an appetizer, or with the meal. I say with the meal, and I suspect he argues that they are an appetizer just so he can eat them all up before dinner. I always have to hide them from him until dinnertime.

By: Rich

Rich — Tue, 25 Mar 2008 13:06:52 +0000

I DESPISE mayo or Miracle whip, so my egg salad has yellow mustard in their stead. Same goes with my tuna salad.

By: Amy Hanek

Amy Hanek — Mon, 24 Mar 2008 23:02:47 +0000

Again, I don’t have specific recipe. I DO use whatever I have lying around that might taste good with eggs and mayo. My husband would say, hot sauce and sweet pickle relish are a must-add. I say, there is no rule. Just take a whiff and if it smells right, throw it in. It’s ALL good!

By: __Nathan

__Nathan — Mon, 24 Mar 2008 21:11:41 +0000

Don’t forget the old standby – deviled eggs. I make mine with extra spice by putting a few dashes of hot sauce in the hollowed out whites, mixing some wasabi into the yolk mixture before filling the whites, and garniashing with caryenne pepper.