15-Minute Bacon Horseradish Egg Salad
Creamy egg salad with crispy bacon, sharp horseradish bite, and fresh scallion crunch. Tangy mustard and celery add complexity. Serve chilled for lunch, picnics, or as a sandwich filling. The horseradish this beyond standard versions, bringing unexpected heat and pungency.
Ingredients
- 7 eggs, hard boiled peeled, finely chopped
- ½ cup mayonnaise
- 1 teaspoon ground mustard
- 3 scallions, chopped
- 1 celery stalk, finely chopped
- 1 tablespoon horseradish
- 2 slices bacon, cookedsmoked paprika and crispy shallots1 teaspoon paprika + 2 tablespoons shallotsvegetarian
high
Full guide → - salt, to taste
- fresh ground pepper, to taste
Instructions
- 1
Stir together eggs, mayonnaise, ground mustard, scallions, celery, horseradish, salt and pepper until thoroughly combined.
- 2
Crumble bacon and fold into egg salad.
- 3
Serve immediately or refrigerate.
Tips
Chop eggs while still warm for easier handling; they break apart more cleanly than cooled eggs.
Pulse ingredients briefly instead of stirring to keep chunks intact and avoid a mushy texture.
Good to Know
Airtight container, refrigerated, up to 5 days.
Prepare up to 5 days ahead. Store covered. Do not freeze.
Chilled on greens, in sandwiches, on crackers, or with sliced vegetables.
Common Mistakes
Overmix to avoid a mushy, paste-like texture.
Add salt gradually to avoid over-salting; bacon and condiments already contain salt.
Substitutions
high
Full guide →FAQ
Can I make this ahead?
Yes. Prepare up to 5 days ahead in an airtight container. The flavors meld overnight, making it even better. Stir before serving if liquid separates.
What if I don't have horseradish?
Use extra mustard, wasabi, or skip it entirely. Each shifts the flavor profile: Dijon adds smoothness, wasabi brings similar heat, omitting it makes a milder salad.
Can I freeze egg salad?
Not recommended. Mayonnaise breaks and separates when thawed, turning the salad watery and grainy. Stick to refrigeration.