KICKED UP EGG SALAD SANDWICH
This recipe is cooking from your heart more than a true recipe. 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.
Servings
6
Prep time:
10min
Cook time:
varies depending on method of cooking eggs
Ingredients
12 lg. eggs, hard-boiled
3 – 4 T. mayonnaise, to desired consistency
1 t. dry mustard
1-1/2 tsp. horseradish sauce or dry horseradish powder
Finely chopped celery, to taste
Sea salt, to taste
Black pepper, to taste
Chives or green onions, to taste
Lettuce leaves, romaine or green leaf preferred
For Serving: Croissants, thin sliced sandwich bread, crusts removed, or radicchio boats
Everyone has their own favorite way to hard boil eggs. Here are two methods you can try.
Cold Water Start: Place eggs in the pot. Add cold water to 1” above eggs. Heat until the water to boiling. Remove from heat. Cover pan. Let sit for 22-24 minutes. Remove eggs from the water and rinse under cold running water or add to an ice bath for 5 minutes.
Step by Step Instructions
- Hard boil eggs using the preferred method.
- Peel and chop eggs.
- Finely chop celery.
- Add 3 T mayonnaise, mustard, horseradish, and celery to the mixing bowl. Mix well.
- Add chopped eggs and mix gently. Add salt, pepper, and chives to taste.
- Slice croissants in half. On the 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!
