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 you can try.
Cold Water Start: Place eggs in pot. Add cold water to 1” above eggs. Heat until water to boiling. Remove from heat. Cover pan. Let sit for 22-24 minutes. Remove eggs from water and rinse under cold running water or add to an ice bath for 5 minutes.
Instant Pot Method: Place 1 cup cold water in instant pot. Add trivet. Place eggs on trivet. Check seal and that vent is on sealing. Cook on Manual, High Pressure 7 minutes. When time is up Quick Release pressure. Remove eggs and rinse under cold running water. Then place in a bowl of ice water for 10 minutes.
Let’s make Kicked Up Egg sandwich
Using an egg slicer makes quick work of chopping eggs for egg salad.
- Prep time: 10 minutes
- Cook time: varies depending on method of cooking eggs
- Serves: 6 sandwiches
Kicked Up Egg Salad Sandwiches
What you'll need...
What you'll need to do...
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Hard boil eggs using preferred method.
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Peel and chop eggs.
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Finely chop celery.
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Add 3 T mayonnaise, mustard, horseradish, and celery to mixing bowl. Mix well.
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Add chopped eggs and mix gently. Add salt, pepper, and chives to taste.
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Slice croissants in half. On bottom half, layer a piece of lettuce. Add egg salad. Add croissants tops and place on platter. Serve with a vegetable display and dip. Enjoy!
Note
Serve with fresh vegetable platter and dip or hummus of choice.
