This egg salad recipe gets a burst of flavor from the addition of horseradish! It’s perfect spread on a freshly toasted Thomas’ bagel! Big thanks to Thomas’ for sponsoring this post.
It’s no secret that I’m a little bit obsessed with egg salad.
My cheddar bacon egg salad is a total hit with you guys and it’s something that I make pretty much every week. I love having a bowl of egg salad on hand for quick snacks and easy lunches. I’m happy to spread egg salad on a piece of bread for lunch, dip crackers in it for a snack, and even eat it with a fork for breakfast. Is that weird?
But, I thought I’d break free from my usual egg salad recipe and spice things up a bit with some horseradish.
I was never a fan of horseradish until recently. Now I like it quite a bit, but a little goes a long way for me. I like to add the creamy prepared horseradish to recipes and just see what happens. It works perfectly in most mayo based recipes and it has such a distinctive flavor. Yum!
This egg salad also has dill, chives, vinegar, and mustard so you know it’s just bursting with flavor!
As you guys know, I’m working with Thomas’ to bring you some fun new ways to eat your bagels and English muffins. I thought it would be the perfect time to make a brunch recipe featuring their chewy bagels. I mean, Mother’s Day is this weekend and I know y’all could use a new brunch recipe! This is the one. I think your mama will go nuts for these open-faced sandwiches! Who doesn’t love a freshly toasted bagel in the morning?
I used Thomas’ Plain Bagels for this recipe, so that the flavor of the egg salad could really shine. The Onion Bagels are pretty divine though, so feel free to swap them in on this one.
Be sure to check out the Avocado English Muffins I shared last month, too.They’d be another good Mother’s Day brunch recipe!
Horseradish Egg Salad Bagels
- 6 large eggs
- 6 tablespoons mayonnaise
- 1 tablespoon chopped dill
- 2 teaspoons chopped chives
- 1 1/2 teaspoons cream style horseradish
- 1 1/2 teaspoons mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 bagels split
- Place the eggs in a small saucepan and cover with water. Bring to a boil over medium heat. As soon as the water is boiling, remove from the heat and cover. Let eggs sit for 15 minutes.
- Drain the water and run cold water over the eggs to cool.
- When the eggs are cold, peel and chop them. Place eggs into a medium bowl.
- Add the mayonnaise, dill, chives, horseradish, mustard, vinegar, salt, and pepper to the bowl with the eggs and stir to combine.
- Spread the mixture over the bagels and serve immediately.
- NOTE: Double the egg salad mixture for a thicker topping on each bagel.