Egg salad is quick and easy, perfect for a hot day when you don’t feel like turning the oven on and heating up your house. It’s also full of protein. But egg salad doesn’t have to be boring like some old cafeteria sandwich.
Tangy Egg Salad
Servings: 6 Calories: 160
- 9 eggs
- 1/4 c. Kraft mayo with olive oil
- 1/4 c. Fat Free sour cream
- 1/8 tsp paprika
- 1 Tbs yellow mustard
- 1 Tbs honey mustard
- 1 Tbs hot cream horseradish
- 2 Tbsp red onion, finely chopped
- 1/4 c. sweet relish
Place eggs in the bottom of a pot and cover with water just to the top of the eggs or a little over the eggs so the eggs are fully immersed. Put pot over high heat, cover. When water comes to rolling boil, remove from heat and let eggs sit for 15 minutes in hot water, still covered. After 15 minutes, run eggs under cold water until cooled.
Mix together in a bowl all the remaining ingredients (except the eggs). Peel and chop eggs. I like egg salad really chunky, however you can chop them as finely as you like. Fold in eggs trying not to mash them. Refrigerate egg salad until chilled.
This salad has a nice tang from the horseradish and crunch from the sweet relish.
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