Prep 10 mins
Cook 0 mins
This makes enough egg salad for a fast lunch for one. I loved a ton of the recipes for egg salad on Recipezaar but needed something that I had all of the ingredients on hand. It's a little unique but tasty.
- Dice up eggs in bowl.
- Stir all other ingredients into eggs.
- Spread on bread or crackers.
Like others I reduced the celery salt as we are very salt conscious--- used 1/8 teaspoon celery salt. Very nice tasting recipe. Thank you Sharon for sharing.
This was perfect for lunch! I made one change. Instead of using onion salt, I used onion powder and less of it. I really liked the addition on the celery seeds. It was served with vine ripened tomato slices, pickle spears and crackers. This will be made again! Thanks so much for posting, Sharon!!
Great tasting salad, I followed this exactly, and served it perched atop a lettuce leaf as the previous reviews suggests. Following the recipe, the onion salt is a bit high, so I am thinking the recipe author might mean 1/4 tsp. of onion salt. The celery seed and relish just tasted great, mellowed with the yellow mustard and mayonnaise a perfect combination. Thank you for a wonderful salad, (I threw some chopped green onions on top) and can hardly wait to make again. Made for *I Recommend* February 2009.