Kicked Up Egg Salad Sandwiches
Egg salad is a recipe that is so versatile. It takes on the flavors of whatever seasoning you decide to use. In this version, the horseradish sauce gives it a nice background kick of flavor without being overwhelming. It is a nice variation from your traditional dill or thyme often used.
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Ingredients
- 12 large eggs hard-boiled
- 3 tablespoons mayonnaise to desired consistency
- 1 tablespoon dry mustard
- 11/2 tablespoon horseradish sauce or dry horseradish powder
- celery finely chopped, to taste
- Sea salt to taste
- Black pepper to taste
- Chives or green onions to taste
- Lettuce romaine or green leaf preferred
- For Serving:
- Croissants or thin sliced sandwich bread, radicchio boats
Instructions
- Hard boil eggs using preferred method.
- Boil eggs method 1:Cold Water Start: Place eggs in pot. Add cold water to 1” above eggs. Heat until water to boiling. Remove from heat. Cover pan. Let sit for 22-24 minutes. Remove eggs from water and rinse under cold running water or add to an ice bath for 5 minutes.
- Boil eggs method 2:Instant Pot Method: Place 1 cup cold water in instant pot. Add trivet. Place eggs on trivet. Check seal and that vent is on sealing. Cook on Manual, High Pressure 7 minutes. When time is up Quick Release pressure. Remove eggs and rinse under cold running water. Then place in a bowl of ice water for 10 minutes.
- Peel and chop eggs.
- Finely chop celery.
- Add 3 T mayonnaise, mustard, horseradish, and celery to mixing bowl. Mix well.
- Add chopped eggs and mix gently. Add salt, pepper, and chives to taste.
- Slice croissants in half. On bottom half, layer a piece of lettuce. Add egg salad. Add croissant tops and place on platter. Serve with a vegetable display and dip. Enjoy!.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 10kcal (1%)Carbohydrates: 1gProtein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mg (3%)Sodium: 25mg (1%)Potassium: 17mgFiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 11IUVitamin C: 1mg (1%)Calcium: 5mg (1%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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