Easy Bacon, Horseradish & Dill Egg Salad
Serving Size: 2-4
Ingredients
- 8 extra-large hard-boiled eggs, chopped
- 5 tbsp mayonnaise
- 2 tsp Morehouse Prepared Horseradish (or Atomic Extra Hot Horseradish for an extra kick)
- 1 tbsp chopped fresh dill
- 1 tsp Morehouse Yellow Mustard
- ¼ tsp salt
- Pinch of ground black pepper
- Cayenne pepper to taste
- 3 strips bacon, cooked and crumbled
Instructions
1. Cook the Bacon
- In a skillet over medium heat, cook bacon until crisp.
- Transfer to a paper towel-lined plate and let cool. Once cooled, crumble into small pieces and set aside.
2. Chop and Smash the Eggs
- Peel and roughly chop the hard-boiled eggs.
- Use a fork or potato masher to mash the eggs to your desired texture. Some chunks are great for bite.
3. Mix Everything Together
- In a mixing bowl, combine the mashed eggs with mayonnaise, Morehouse Prepared Horseradish, dill, Morehouse
- Yellow Mustard, salt, black pepper, cayenne, and crumbled bacon.
- Stir well until fully combined and coated.
4. Chill Before Serving
- Cover and refrigerate for at least 2 hours to allow flavors to come together.
- Serve cold with toast, crackers, or lettuce wraps.
