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Aunt Basia's 'Barbaras' egg salad with horseradish mayonnaise

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Ingredients for 1 servings:

  • 4 medium-sized eggs, hard-boiled
  • 1 jar horseradish (freshly grated is better)
  • 2 tbsp mayonnaise
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

quick, simple and delicious

Peel the hard-boiled eggs from their shells and grate them on a medium-sized grater (you can also chop the eggs very finely, but experience shows they taste better grated). Then mix everything together and season to taste – you can add more mayonnaise, salt, or pepper if you like. Tip: This egg salad tastes especially good when made the day before. I got this recipe from my aunt, who had a bunch of Easter eggs left over after Easter and didn’t know what to do with them at first.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Aunt Basia's 'Barbaras' egg salad with horseradish mayonnaise