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This was a really nice egg salad. I didn't use the cheese only because my grandson used the last of it a few minutes before I made these, lol. Very simple and good. Thanks for sharing. Made for Cookbook Tag.

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lazyme May 11, 2012

I thought it was ok, but 4 stars because my toddler loved it!

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mommymakeit4u May 06, 2011

Yum!

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findmiriam August 04, 2010

Loved! I cut the recipe in half b/c I only had three eggs for my husband and I for lunch. I used reduced fat mayo and left out the onions b/c we don't like them. I also replaced the sweet green relish with green tomato relish - Yum!! Will make again.

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tonya.trimble May 29, 2010

This is an amazing egg salad! It has so much flavor. This will definitely be one of my favorite work lunches from now on. Thanks for the great recipe.

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JuliJ April 04, 2010

Far too sweet for my family and I. Less relish, a touch more mustard and this have been OK.

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Eduardo! December 09, 2009

Followed recipe exactly and it was DELISH!! Family loved it and it is a simple dinner/lunch.

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Emmbee September 20, 2009

Very, very tasty. Would add just a little more relish and a little less eggs.

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ulysses March 31, 2009

Quite nice. MY husband liked it a lot.

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mycuteboys March 21, 2009

This reminded DH and I of potato salad, minus the spuds...delicious! We followed your recipe to a 'T'. Very easy and filling too. We used 100% whole wheat english muffins - they toasted up nicely under the broiler and I loved the contrast of the crunchy edges and soft egg salad. The cheese (we used extra-old cheddar) added that bit of tang that is sometimes missing from other egg salad sandwiches. We will be making this one again! Thanks so much for sharing!

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Hipfan March 08, 2009
Open-Faced Egg Salad Sandwiches