Chunky Egg Salad

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Made this egg salad last night for our 4th of july party tonight. Easy to make and extreamly good! The onlything I will do next time is us LESS Dill and maybe add a little good quality honeymustard.

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I whipped this up in no time flat, and it was suprisingly delicious! I only had 8 eggs so I made a half batch and it turned out perfect. the ingredients work well and a total shocker to me was the egg boiling technique. I always though you were supposed to bring the water to a boil, then drop your eggs and let them go for 10-12 minutes or until they spin on their bottom. This is MUCH easier! I will be using this boiling technique from now on. I also had no mayonaise so I used miricle whip instead -turned out great. I salted and peppered at the very end to taste as well. I recommend using your preffered amount as opposed to what the recipe called for

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This is a great recipe. However, I think the salt should be the last part and salt to taste only.

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Do yourself a favor and salt this to taste once all the ingredients are put together. It was too salty. I can't believe they didn't test this prior to posting it on the website (I can't believe they tested it and posted it this way. If a restaurant had served it to me, I would have sent it back. If you don't have whole grain mustard, regular mustard will do. I opted out of the dill. It taste good once I added additional eggs, mayo and mustard, but I should not have had to do that.

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I made half a recipe and left out the dill because I just don't like dill. Will use this as my egg salad recipe.

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Awesome recipe but definitely don't use measurement on recipe for salt but salt to taste. I used a little over 1/2 tsp of kosher salt. Took this to a mom's gathering and it was a hit!

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Must use Kosher salt. I have made this a half a dozen times and it's the best I have ever had.

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It sounds like there needs to be a clarification about Kosher salt. If you've never used it before, it's different than regular granulated salt. It's much bulkier and requires that you use more. If you're using regular salt in this recipe, you might want to start with 1/2 to 1 teaspoon of regular table salt.

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I just made this, and oh my gosh is there a lot of salt in this. I cook all the time and am not new to this, and regulary make things off this website (mostly Giada's stuff but wanted just a basic egg salad receipe, so I tried this one. I tasted it after it was all put together and double checked to make sure what I used to measure the salt, because oh my gosh! I ended up adding more eggs to it and more mayo to try and cut the salt taste. I HIGHLY reccommend measuring the salt to taste and not by the measurements in this recipe. From having to stir it so many times to get it right, it's mostly mush now and not so chunky. It is currently in the fridge "marrying" it's flavors.. I am hoping the eggs and onion absorb some of the salty taste! If you do not like things salty...adjust it to taste!

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I used capers and no dill(because that's what I had in the fridgeand it was super yummy! I agree with another review about the salt - I only added a small amount - especially with the salt in the capers.