TOP Reviews:
This recipe was fantastic and a hit. I made it for our 4th of July picnic. My son was at first, a bit upset that I didn’t make “classic” egg salad because his girlfriend had never had egg salad before of any kind. It was a hit. His girlfriend and her sister had seconds. They were even taking it and dipping their carrots and chips in it. My son also had seconds. I would never have thought to put paprika, Sriracha, and Worcestershire sauce in but it was fantastic. It’s even better the next day. I will be making this again.
Delicious! I also did not add in the Worcestershire sauce or the dill as I thought it would be too spicy. Just a bit too spicy for me but delicious.
Really good! Husband wanted egg salad for dinner but I was wanting something a bit more filling and this really hit the spot.
Awesome recipe, great bold flavors. Be careful of watering down those flavors with the celery though. When making the recipe, I found we we had no celery. I loved that bold flavor (without the celery), however the wife wanted to try the original recipe. After running to the grocery store and adding the celery, we both agreed the crunch was nice, but the celery muted/watered down the flavor of the egg salad. Next time I will eliminate the celery or cut the celery amount in half. Will definately use recipe now as my prefered egg salad recipe.
Ingredients
4 stalks celery, minced
1/2 cup mayonnaise
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Ingredients
4 stalks celery, minced
1/2 cup mayonnaise
1/4 cup minced yellow onion
1 1/2 tablespoons sweet pickle relish
1 1/2 tablespoons prepared yellow mustard
2 teaspoons chile-garlic sauce (such as Sriracha(R))
1 1/2 teaspoons dried dill weed
1 teaspoon Worcestershire sauce
1 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon salt
12 hard boiled eggs, shells removed
Directions
Mix celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, Worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. Break egg whites and yolks with a potato masher into the mixture. Stir broken egg pieces into the salad.
Cover bowl with plastic wrap and refrigerate at least 1 hour.
From: allrecipes.com