Egg Salad with Bacon and Horseradish
Elevate your classic egg salad with a bold twist in this irresistible recipe for Egg Salad with Bacon and Horseradish. Creamy mayonnaise and zesty Dijon mustard are perfectly balanced by the tangy kick of prepared horseradish, creating a flavorful base that pairs beautifully with tender, bite-sized eggs. Crispy, smoky bacon adds a savory crunch, while fresh green onions and parsley brighten the dish with vibrant herbaceous notes. The result is a sophisticated yet comforting salad that's perfect for sandwiches, crackers, or as a stand-alone side dish. Ready in just 30 minutes, this easy recipe is a must-try for brunch spreads, picnics, or quick weekday lunches.
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Recipe Information
Ingredients
- 6 large eggs
- 4 slices bacon
- 0.5 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- 2 stalks green onions
- 2 tablespoons parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the eggs in a large saucepan and cover with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover, and let the eggs sit for 10 minutes.
While the eggs are sitting, cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces.
After 10 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes. Once cooled, peel the eggs and chop them into bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, prepared horseradish, and Dijon mustard. Stir until smooth.
Add the chopped eggs, crumbled bacon, thinly sliced green onions, and chopped parsley to the bowl. Gently fold everything together until the eggs are evenly coated in the dressing.
Season with salt and black pepper to taste. Adjust the horseradish and mustard if you prefer a bolder flavor.
Cover the bowl and refrigerate the egg salad for at least 15 minutes to allow the flavors to meld together.
Serve the egg salad chilled on its own, as a sandwich filling, or with crackers and fresh vegetables. Enjoy!
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.9 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
