Egg Salad with Horseradish

5 from 16 votes

Horseradish and mustard give this egg salad a zesty kick that balances the richness of the eggs and mayo. The result is tangy, flavorful, and anything but ordinary.

Prep Time10

Refrigerate30

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Author: Kristen Chidsey

Ingredients

6 large eggs hard-boiled
¼ cup mayonnaise or plain Greek yogurt
½ teaspoon prepared horseradish not horseradish sauce
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon pepper

Instructions

Hard-Boil Eggs

Place 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, remove it from the heat, and let it sit for exactly 12 minutes. Drain and chill the eggs. Alternatively, prepare hard-boiled eggs by following my instructions for Instant Pot Hard Boiled Eggs.

Egg Salad Recipe

Peel the hard-boiled eggs and rinse them well to remove any shell fragments. Pat them dry with a paper towel, then chop the eggs into small, bite-sized pieces.
In a medium or large mixing bowl, mix together ¼ cup mayonnaise, ½ teaspoon prepared horseradish, 1 teaspoon Dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon kosher salt, and ¼ teaspoon pepper. 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: Store in an airtight container in the refrigerator for up to 4 days.

Lower-Fat/Lower-Cholesterol Egg Salad: Swap the mayonnaise for plain Greek yogurt and use 12 egg whites instead of 6 full eggs. If you aren't opposed to some cholesterol, use 2 full eggs plus 8 egg whites.

Horseradish: Be sure to use prepared horseradish, not horseradish sauce, in this egg salad recipe. And if you really like things zesty, increase the horseradish to 1 teaspoon.

Nutrition