Egg Salad with a Kick Sandwiches

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May is National Egg Month. Eggs are everywhere, aren’t they?

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.

Everyone has their own favorite way to hard boil eggs. Here are two methods:

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.

Instant Pot Method: Place 1 cup of cold water in an instant pot. Add trivet. Place eggs on the trivet. Check the seal and that vent is on sealing. Cook on Manual, High Pressure for 7 minutes. When time is up Quick Release pressure. Remove eggs and rinse under cold running water. Then place the eggs in a bowl of ice water for 10 minutes.

Tip: Using an egg slicer makes quick work of chopping eggs for egg salad.

Here is the recipe for Egg Salad with a Kick Sandwiches

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.

5 from 1 vote

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Prep Time 10 minutes mins

Cold Water Boil 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6 sandwiches

Calories 144 kcal

Ingredients

  

1x2x3x

• 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
• Serve with fresh vegetable platter and dip or hummus of choice.

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Instructions

 

• Hard boil eggs using preferred method.
• 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!.

Nutrition

Nutrition Facts

Kicked Up Egg Salad Sandwiches

Amount per Serving

Calories

144

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

4

g

Cholesterol

 

328

mg

109

%

Sodium

 

185

mg

8

%

Potassium

 

127

mg

4

%

Carbohydrates

 

1

g

0

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

11

g

22

%

Vitamin A

 

480

IU

10

%

Vitamin C

 

1

mg

1

%

Calcium

 

51

mg

5

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword egg salad, eggs, sandwich

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