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Chunky Egg Salad Recipe

Chunky Egg Salad

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

Showing 31-40 of 44

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  • on July 15, 2007

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    I had never made Egg Salad before until I was asked to do so for our church's Ladies Spring Tea. I frantically looked up a recipe on the Food Network website (I do this all the time! and found this. I LOVE IT!! I love the flavors and the texture this recipe gives the egg salad. Thank you for sharing your recipes!

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  • on April 11, 2007

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    I didn't have any celery, but this was fabulous! I loved the pastel colors from all the Easter eggs too! Don't leave out the onion. It is the star!

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  • on April 03, 2007

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    I made this for my church and everyone loved it.

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  • on December 02, 2006

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    This egg salad was great with salad and as a sandwich.

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  • on October 17, 2006

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    Good mix of flavors. Very easy to prepare. This recipe is big, though...12 eggs for 4 servings? You could cut this back to 2 eggs/serving and still be great.

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  • on September 04, 2006

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    Very good egg salad. There was too much salt, though. I would wait and add salt at the end if it's needed.

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  • on June 21, 2006

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    I just started eating right for the first time in my life and i was scrolling around on the net and came across the most lease exspensive recipe on the food network page i like all the ingrediants.i love egg salad and i know that i will be making it for my next visit with my grandmother.

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  • on January 07, 2006

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    Good recipe. It was easy to make and my family enjoyed the egg salad.

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  • on August 31, 2005

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    Very good; substituted Dijon mustard; Instead of peeling the eggs, I actually used a sharp knife, cut the hard boiled eggs in half and scooped out the inside; saved me time and trouble!

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  • on March 28, 2005

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    I like it better with fewer onions and more celery though!

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