Egg Salad Sandwiches

We thought this was good. I didn't add any of the "other ingredients", but did add a squirt of Kraft horseradish sauce and yellow mustard, which is something that I always put in egg salad.

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I never had Mrs Peterson's sandwiches but these were pretty good. I used Hellman's Light & added onions - didn't have any celery but I'll try that next time. I would never have thought to add butter - thanks for posting this.

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Very good egg salad. I had never heard of adding butter to the egg! I found the addition of melted butter really helped to hold the egg salad mixture together once it was chilled and therefore they were less "messy" than most egg salad sandwiches. The butter also adds a nice rich flavour. I added a few chopped onions, a tiny bit of Dijon mustard and also used Hellman's mayonnaise.

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This is the most delicious egg salad I have ever tasted and will now be my standard recipe. I wanted to use up a bunch of Easter eggs I had lying around, so I thought I would give this new recipe a try and I am so glad I did. I did leave out dill weed and celery salt as I had neither in the house and I also did not add any of the optional ingredients. I used garlic powder, not garlic salt, and just adjusted the regular salt measurement accordingly. I think the flavors of the seasoned salt, the garlic, and most especially the melted butter really made for a superior flavor.

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This makes really great egg salad sandwiches even using lite mayo. I added the suggested celery instead of celery salt.

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I was about to be really discourteous with this rating because it was SO SALTY but I took another look and realized that Zaar didn't cut the seasoning in half like the eggs when I changed the servings (I don't know why, it's the 1st time that ever happened). I did like the creaminess of the butter, I might try it again but even half the salt is too much.

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Can't say enough about this recipe! Wow! I loved, loved, the butter in this. I have never thought of using such ~ and this just enhanced the creaminess, and helped keep everything together without adding tons of salad dressing (mayo/miracle whip). I used a lot of the optional ingredients except for olives, well....cause' durn - it, we didn't have any, but otherwise I would of used that too. I used the onion, but grated it through a grater (about 1 tsp.) and we have enjoyed this immensely. This very unique, but thoroughly delightful egg salad is so amazing, and tasty. Thanks, Charlotte!

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Yum! This was so good and very easy to make. I loved the addition of the butter and will definitely be using this as my egg salad recipe from now on. I didn't use any of the optional ingredients or the celery salt. I also enjoyed this on croissants instead of bread. Thanks for a great recipe, Charlotte!

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I really thought I'd like this, but unfortunately I didn't. I could taste the butter and not much else. I did add sweet relish. I followed the recipe exactly as written. I'm so sorry for having to give this a lower rating, but it ended up getting thrown out. It just wasn't for me.

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very good. I didn't have relish or dill or celery salt. I only used 2 tablespoons butter but really shouldn't have used any--waste of calories. Used mayo because no miracle whip on hand. Added 2 green onions, half a teaspoon of mustard powder, some celery seed & chopped jalapenos (to help make up for the missing dill). It was very runny--maybe cuz I didn't chill it. Maybe cuz the butter, but it was tasty.

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Great sandwiches! A note if you are reducing the recipe--food.com does not reliably reduce the measurements of the seasonings so you might get a very salty result! I used garlic powder rather than garlic salt and also reduced the amount of salt a bit, but had not noticed that the amounts were not reduced before I made the recipe so mine was still a tad salty.

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This was deeee-licious! We are used to egg salad being bland, and this had just the right flavors. I did add a very small amount of chopped onion, but nothing else. Thank you, Charlotte J, for sharing this recipe.

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this was too oily and buttery for my taste.

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This was really good. I made it before reading more than 3 reviews. I eyeballed the Hellman's Light Mayo (out of personal preference), cut back a bit on the butter and added called for amounts of table salt and Lawry's. When it came to the celery salt and garlic salt, I was getting antsy about adding more salt, so I omitted the celery salt and did a slight sprinkle of garlic salt. I did the same light shake with dried dill.

I added chopped celery and a good amount of chopped onion, as well as some freshly ground pepper. The other optional ingredients, I don't personally care for. Piled high on superfresh local bakery bread, and it was heaven to eat and held together nicely without oozing out the sides. I am looking forward to it tomorrow as well, and I'm sure it might be even better, if that's possible. Yummy!

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A great, flexible recipe! Added horse radish, extra butter, horse radish mustard, and dill relish. YUM.

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Exelent! It definently a keeper for my family! I used mayonaise because that it what I had on hand.

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WOW! My first time making egg salad and LOVED it! Even my pickiest child ate hers. This was made for Easter day. We skip the traditional big meal and just do a lighter meal after the egg hunt after church...this was my idea to use up all the real eggs before they spoil. Our family cleared 2 dozen eggs in one sitting with this recipe. I can't say enough about how fantastic it was. My mother has requested a copy of the recipe and requested we make it every Easter from now on!

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Very good! My 2 yr old helped me make this. She loved it and kept sneaking bites out of the bowl. Of course she refused to eat it when it was actually on her plate... I included celery and onion and served it on Panera cheesy bread.

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