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.
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
1 (up to) 2 tablespoons Prepared White Horseradish, drained
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