On this particular Friday afternoon, I found myself with some time on my hands and a few beautiful, local, free range eggs. A jar of prepared horseradish provided some inspiration.
I still woofed down lunch standing at the kitchen counter, but it was one tasty inhale. Since hard boiled egg fest is coming up next weekend, you may want to tuck this recipe in your back pocket.
Egg Salad with a Kick
adapted from Vegetarian Cooking for Everyone
serves one hungry mother
3 large eggs
2 tablespoons mayonnaise (I used Hellman’s light)
1 teaspoon Dijon mustard
1/2 – 1 teaspoon prepared horseradish
2 teaspoons chopped chives
Salt and pepper to taste
Place 3 eggs in a sauce pan. Add water to cover with 1-2 inches above the eggs. Bring to a simmer over medium heat. Remove from heat and let sit for 10 minutes. Transfer eggs to an ice bath and cool for about 10 minutes.
Peel eggs and chop. In a medium bowl, mix with mayonnaise, mustard, horseradish (to taste), and chives. Season with salt and pepper to taste.
Me: A (This is the best egg salad I have made.)
(No one else had this or cared to . . . and for this, I am grateful.)