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+ servings
Egg salad on a bagel on a decorative white plate.

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!
Course Main Course
Cuisine American
Keyword easy lunch recipes, light recipes, weeknight dinner recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 open-faced bagels
Calories 313kcal


  • 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.


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