This egg salad recipe has three very important ingredients that make it stand out from the pack. Red cayenne pepper, prepared horseradish and lemon juice. Many egg recipes are bland. This trio of spices can make your egg salad sandwich a refreshingly different lunch idea.
The recipe was given to me by my late mother-in-law. She added green onions, grated black olives and diced pimento to her egg salad. Use fresh hard rolls instead of bread. Add lettuce and tomato for more hearty lunch ideas. One last tip. My husband prefers finely grated jalapeno peppers to the sweet pickle relish. It's anything but boring.
NOTES: Variations include, thinly sliced celery, finely chopped onion, chopped olives or pimento-stuffed olives, chives, green onions, chopped cucumbers. Serve on rolls, toast or plain bread. Tastes best when thoroughly chilled.
CALORIES: Approximately 360 per sandwich.
For Four Sandwiches:
- 6 hard-cooked eggs, chopped
- 1/2 cup Miracle Whip or reduced fat mayo
- 1/4 t. salt
- 1/4 t. pepper
- pinch of red cayenne pepper
- 1 T. sweet pickle relish
- 1 t. mustard
- 1/2 t. prepared horseradish
- squirt of lemon juice
- lettuce leaves, shredded
Mix all together (except the lettuce and bread). For each sandwich spread egg salad on bread or roll, top with lettuce.
Go to SANDWICH RECIPES SOLUTIONS.