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Tangy Egg Salad Spread

Tangy Egg Salad Spread

  • Prep

  • Ready In


Serve this tangy blend of eggs and spices over crackers, on bread or with veggies. Dollop with sour cream and cottage cheese.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet


  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and finely chop.
  2. In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.
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We did not like this at all. The mustard taste was overpowering and it was too salty.


Lunch is my all time favorite meal of the day because I can make whatever I want without having to worry about anyone else. I love egg salad as much as I do ice cream and I wanted something a little different. I thought this was delicious, however, I omitted the salt and used dijon mustard but less than called for. I kept tasting along the way until I was happy with the flavor.


I made this for our lunch today. Hubby and I love egg sandwiches, and this was a nice change of pace from our usual style. I went with the majority and decreased the mustard. I scaled the servings down to 10 since it was just 2 of us eating this. I added some oregano and granulated garlic instead of garlic salt. I didn't have any celery, so I used some celery salt. My spices were dry..I didn't have the fresh, and it was delicious. One word of advice...make the full'll want leftovers for later!! Thanks Jenna.