Ingredients for Egg Salad With A Twist
- 6 large eggs
- 1/4 cup finely chopped green onions
- Green Olives
- Mayonnaise
- 2 tablespoons prepared horseradish sauce
- 1 tablespoon olive juice
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How to Make Egg Salad With A Twist
- Gently place 6 large eggs in a small saucepan and cover with cold water.
- Bring the water to a rolling boil over medium-high heat.
- Immediately remove the pan from the heat, cover, and let the eggs sit in the hot water for exactly 10 minutes.
- Drain the hot water and run cold water over the eggs for 30 seconds.
- Gently tap the eggs all over to create small cracks in the shell.
- Fill the saucepan with ice water and submerge the eggs for 10 minutes to stop the cooking process and make peeling easier.
- Peel the eggs under cold running water. This helps prevent sticking.
- Chop the peeled eggs coarsely and place them in a medium bowl.
- Add 1/4 cup finely chopped green onions and 1/4 cup chopped Kalamata olives to the bowl. Mix gently.
- In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons prepared horseradish sauce, and 1 tablespoon olive juice.
- Pour the mayonnaise mixture over the egg mixture and gently stir to combine. Be careful not to overmix.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld. This step is crucial for optimal taste!
- Serve chilled on your favorite crackers, bread, or lettuce cups. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
27g
Fat
47g
Carbs
6g
