This simple recipe for egg salad has been kicked up a few notches with the addition of horseradish and mustard to create an egg salad that is full of flavor, yet still easy to make.
Prepared hard-boiled eggs by following my instructions for Instant Pot Hard Boiled Eggs. Alternatively, prepare the eggs on the stove by placing room-temperature eggs in a single layer in a large stock pan. Add cold water to just cover the eggs. Bring to a boil. Once the water is rapidly boiling, cover the pan and remove it from heat. Set timer for 12 minutes. Drain and chill eggs.
Egg Salad Recipe
Peel the eggs and rinse peeled eggs to remove any shells. Pat dry with a paper towel and then chop the eggs into small bite-sized pieces.
In a medium or large mixing bowl, mix together the mayonnaise, horseradish, mustard, garlic powder, onion powder, salt, and pepper together. Add in eggs and fold together to just combine.
Cover the bowl and refrigerate for 30 minutes prior to serving for the best flavor.
Notes
Storage: Egg Salad will keep in the refrigerator for 3-5 days. Lower Fat/Lower Cholesterol Egg Salad: Use plain Greek yogurt in place of the mayonnaise and prepare 11 hard-boiled eggs. Use the whites from 8 hard-boiled eggs, along with 3 full hard-boiled eggs.Horseradish: Be sure to use prepared horseradish, not horseradish sauce in this egg salad recipe.