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Egg Salad with Dill and Horseradish

OK, I’ll just be real honest and tell you that lunch around here is usually an afterthought. It’s just not my favorite meal, so it’s not a meal I normally give much thought to. I look forward to a hearty dinner every evening, but lunch is usually just a quick stop between breakfast and dinner. I mean, we’re usually busy at lunchtime – work, school, weekend activities, home improvement projects, etc, etc. When we are actually at home at lunchtime, and the tummies start rumbling, I begin to panic a little, wondering what leftovers we have in the fridge, or what I can whip up from the pantry.




Dill Horseradish Egg Salad




This sandwich, inspired by a sandwich I ate at a deli in a little mountain town here in North Carolina, solves the problem nicely. The addition of dill and horseradish makes it a little different from the usual, everyday egg salad, but is still so darn simple to make (even with lunchtime fast-approaching!)  It’s easy enough to boil some eggs, and the rest of the ingredients are ones that I often have in the pantry or fridge. Plus, it’s frugal – I don’t see the need to spend tons of money on lunches. So, in addition to being delicious (this sandwich is so delicious – did I forget to mention that?), it’s also simple, inexpensive, and made from ingredients I already have in my pantry. So yeah, pretty much fuss-free.

This time, I used a croissant because I happened to have some leftover from breakfast the day before. You could easily switch it out for whatever bread you like or have on-hand. A homemade sourdough or pumpernickel would be just perfect!

I hope you enjoy!

My Homemade Roots

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Egg Salad with Dill and Horseradish

Egg Salad with Dill and Horseradish

Yield: 4

Ingredients

  • 8 extra large hard-boiled eggs, chopped
  • 5 tablespoons mayo
  • 5 teaspoons cream-style horseradish
  • 1 teaspoon sugar
  • 3 tablespoons chopped dill pickles (can also use sweet, or bread and butter pickles)
  • 1 teaspoon pickle juice
  • 1 tablespoon chopped, fresh dill
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon Salt
  • Pinch ground black pepper

Instructions

  1. Use a fork or potato masher to smash the eggs to desired texture.
  2. Thoroughly mix eggs with remaining ingredients.
  3. Refrigerate for at least 2 hours, then serve.

Egg Salad with Dill and Horseradish

1 Comment

  • Janie
    June 9, 2020 at 7:08 pm

    I love a good egg salad sandwich and this was very good! I loved the little kick of spiciness from the horseradish.

    Reply

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