The Best Egg Salad Recipe

5 from 16 votes

With the addition of horseradish and mustard, this egg salad recipe provides a zesty kick that helps to balance out the richness of eggs and mayo. It’s 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 6 large eggs (room-temperature) 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. 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 well 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 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: Egg Salad should be stored in an airtight container in the refrigerator for up to 4 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. And if you really like things zesty, increase the horseradish to 1 teaspoon.

Nutrition