Horseradish Egg Salad Bagels
This egg salad recipe gets a burst of flavor from the addition of horseradish! It's perfect spread on a freshly toasted bagel!
Servings 6 open-faced bagels
Calories 313kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 313kcal | Carbohydrates: 28g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 191mg | Sodium: 653mg | Potassium: 122mg | Fiber: 1g | Vitamin A: 295IU | Vitamin C: 0.5mg | Calcium: 37mg | Iron: 1.6mg