That's what we've got here. After eating a forkful of this product, I smacked my lips and desperately tried to taste it. Eggs? Mayo? Anything? There might have been hints of vinegar or something, but I couldn't really tell. So just as I was about to give up and take another forkful, a mild to moderate tingling came over my tongue. "Ah, that's the 'spicy' part mentioned on the packaging," I thought. Sonia swears she actually tasted bell peppers. There might have been traces of pepper like from a pepper shaker, but I didn't notice the taste of any vegetables. To me, this egg salad was like a bit of hot sauce with an unusually complicated texture.
But I liked the texture. Sonia didn't. She thought the eggs were too firm. I agree that they were firmer than normal egg whites, which was weird, but I found that to be a welcome surprise in an otherwise totally unremarkable product. You can also feel little bits of vegetabley things and a semi-velvety sauce. It had a nice mouthfeel. And FYI, "mouthfeel" is not one of my many made-up words. Food rheologists use it all the time...apparently.
Although someone will inevitably disagree, we're gonna go ahead and tell you that this isn't a great stand-alone food. Neither of us could eat it straight out of the tub the way we could the Curried Chicken Salad. Truth be told, this egg salad isn't terrible when eaten with other foods because it's so neutral. It just adds a little tingle to whatever you're having. You can't even taste the 360mg of sodium in each serving. But in the end, Sonia and I both say "fail." 2 stars from her, 2 from me.
Bottom line: 4 out of 10.