Reviews for: Deviled Egg Sandwich (makes 2 sandwiches)
– Wonderful recipe starting with a good base that is great “as is” or with additions. The ratio of egg/mayo/mustard are perfect in this. I have had this twice. The first try was just as the recipe states and the second time I added a little celery and dill. Both times were very good! I will be making this again! Thank you for sharing your recipe!
– My original plan was for an egg salad recipe I had chosen that was a little fussier than this. However, after an earlier experience today with a recipe with a more “complicated flavor,” I decided to play it safe and go on the basic side with this recipe instead. It IS delicious, taking me back to earlier days and a simpler style of cooking. (For me that would mean waaaay back in the day 🙂 I mean, didn’t everyone’s mom make egg salad just like this? This is good just as is, but you can doll it up any way you like. For me, that meant adding celery, because for us it just isn’t egg salad without it. But in the end, this is an egg salad recipe for what it is – a good, basic, classic, egg salad, and not for all the fussier things it isn’t.
– What can you say about a basic Egg Salad recipe… you like it or you don’t! This is the way I have made mine, forever, except I add very finely sliced celery because I like a little crunch. I read all the reviews and some say it’s bland but that’s a matter of taste. Not everyone likes highly seasoned food and for those who do, you can easily spice it up to suit your taste. Personal preference, as far as seasonings go, should never be a reason to down rate a recipe.
– Great basic recipe. A tip: peel the eggs immediately (the shells come off more easily then). I added curry powder (always a “must-have ingredient” for egg salad in our house), and I went lighter on the scallions. I also added a bit of tumeric, which heightens the yellow color and adds a valuable nutrient. (Tumeric is an antioxidant, an anti-inflammatory, and an anti-carcinogenic).
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