Perfect Egg Salad
This Perfect Egg Salad recipe will knock your socks off! It's the perfect balance of flavors and the secret ingredient? It makes all the difference.
Servings: 6 Servings
- 1 dozen eggs
- 1/4 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon horseradish
- 1 tablespoon sweet pickle relish
- 1/4 cup minced dill
- 1/4 cup minced chives
Place eggs into the bottom of a medium-sized saucepan. Fill the pan with enough water to cover the eggs with 1 inch of water. Place saucepan over high heat and bring to a boil. Once it comes to a boil, turn of the heat, put a lid on the pan, and let sit for 8 minutes.
Fill a bowl with ice and water. Plunge finished eggs into ice water to stop the cooking process. Peel eggs and chop into bite sized pieces.
Place chopped eggs into a large mixing bowl. Add in mayonnaise, mustard, horseradish, relish, dill, and chives. Gently fold together. Chill until ready to serve.
Calories: 198kcal | Carbohydrates: 2g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 331mg | Sodium: 272mg | Potassium: 148mg | Sugar: 1g | Vitamin A: 730IU | Vitamin C: 3.2mg | Calcium: 56mg | Iron: 1.7mg