Made this today because it sounded refreshing and I had all the ingredients in the house. The only change I made was to add a tablespoon of lemon juice. There are enough eggs in this so that the whole thing tastes like egg salad. A crunchy, softly creamy egg salad but egg salad nonetheless. So I had to think of what to do with it. I wound up eating a bowl full with a lot of artisan tortilla chips crumbled into it, and that was good. I think it would also be nice in cups of crisp lettuce, or spread on whole grain toast. I think it is a little too soft to use as sandwich filling.