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Bacon & Horseradish Egg Salad

Ye Olde-Fashioned Egg Salad

Olive & Mustard Egg Salad

Smoked Salmon & Sun-Dried Tomato Egg Salad

Parmesan & Sausage Egg Salad

Learn more about eggs in our "Fun & Facts" section, including how to hard boil an egg easily.

Bacon & Horseradish Egg Salad

This salad alone can convince the person who never eats egg salad that egg salad is tasty after all. (It convinced my family anyway!) This is my husband’s favorite recipe – he even eats seconds.

Adjust the amount of horseradish to your personal taste. Make sure you drain the horseradish well, as you don’t want the egg salad to get runny. This recipe also benefits from an hour or two in the fridge before you eat it to let the flavors blend. Occasionally for a treat I add an extra slice of bacon as an open-faced topper on toast.

Bacon & Horseradish Egg Salad4 Hard-boiled Eggs, peeled and chopped
¼ cup Light Mayonnaise
2 Celery Stalks (no ends or leaves), finely chopped
1 Green Onion or Scallion Sliced - white end & ½ of the green
3 or 4 strips Bacon - cut into 1” squares, cooked crisp & drained
1 (up to) 2 tablespoons Prepared White Horseradish, drained well
2 tablespoons Fresh Parsley, finely chopped
1 tablespoon Red, Orange or Yellow pepper, finely chopped
To taste: Salt & Freshly Ground Black Pepper (about 1/8 to 1/4 tsp of each)

Gently toss the eggs, celery, onions, bacon & chopped pepper together in a medium-size bowl to combine.

Mix the horseradish, half of the parsley and mayonnaise together in a small bowl then fold into the rest of the ingredients. Season to taste with the salt & ground black pepper. Garnish with the rest of the parsley.

Note: calories shown are for egg salad portion only, not for bread, salad or other additions

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