For a tangy, salty sensation in every bite, try this egg salad with sour cream, bacon bits, Dijon mustard, and horseradish. Serve with lettuce and tomato on lightly toasted wheat buns.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
Ingredients
- 12 large hard-cooked eggs, peeled and chopped
- ½ cup light mayonnaise
- ½ cup low-fat sour cream
- ¼ cup real bacon bits
- 3 tablespoons Dijon mustard
- 2 tablespoons prepared horseradish
- 2 tablespoons chopped red onion
- ¼ teaspoon paprika
- salt and pepper to taste
Instructions
- Mix eggs, mayonnaise, sour cream, bacon bits, Dijon, horseradish, onion, paprika, salt, and pepper together in a bowl until well combined. Serve immediately, or refrigerate until ready to serve.
Nutrition Facts
| Calories | 174 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 287 mg |
| Dietary Fiber | 0 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 514 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Good stuff. Used plain Greek yogurt vs the sour cream. Started experimenting with very small portions and added a little this or that. Sure beats the plain Jane egg salad.
This is my and my family’s favorite egg salad. I make pretty much as is, a little less Mayo because I like it thicker. I do not add salt as I feel the mustard and horseradish add plenty, but I do add a little garlic and Italian seasonings. Throw everything but the eggs into my food processor, then after those are mixed, toss in the whole eggs, couple of pulses and voila, dinner!!
My go to recipe for egg salad. I use one tablespoon of Dijon and one tablespoon of Inglehoffer Stone Ground mustard.
Made this today and it was the best egg salad I’ve ever had in my life! I substituted a little onion powder for the raw onion as I’m not a fan of raw onion, but followed the rest of the recipe to a T. I have found the only way I will make egg salad for the rest of my days! Thanks so much Megan for posting your recipe.
Really good! I follow a LCHF diet and this recipe is perfect and delicious to have for an easy lunch! Highly recommend, especially if you like horseradish.
Excellent for a change of pace. I will definitely make this again!
This is the best egg salad I have ever had. All of my co-workers want more!!!
My favorite egg salad so far! I used smoked paprika instead of regular just because I didn’t have any in the house but other than that followed the recipe. I’ll definitely be making this again.
Very good egg salad! It made a great dip for crackers.
I followed the recipe, but ended up with soup. Too much liquid. Maybe I did something wrong.
Delicious! I had pretty much everything at my house. I didn’t have any onions, but I put in some crispy onions (the kind you put on a casserole 🙂 ) and it turned out delicious. I did use full fat mayo and sour cream. Perfect recipe for someone cutting carbs served in a lettuce leaf.
Delicious and so flavorful! I used light sour cream and light mayo. The whole family LOVED this egg salad…a definite keeper~YUM!!!! Thanks for sharing. 🙂
6.17.17 I left out the bacon bits, otherwise, followed the recipe. The one thing that I didn’t care for in this egg salad is how wet/runny its texture is. If I make this again, I’ll cut back on the sour cream. On the positive side, it tastes good, and I like what the horseradish brings to its flavor
This was very good and a bit ‘fancy’ for egg salad. I left out the bacon only because I forgot to cook it and I didn’t want to wait. I liked the taste of the Dijon mustard over regular and will use that from now on. Something I would serve when someone drops by at lunchtime unexpectedly.
Made it exactly as listed because I like to give stars based on the actual recipe. I love egg salad, so it’s hard to go wrong.
Wonderful combination of flavors! The only changes I made were to substitute green onion for red and sour cream for half the mayo. Have received raves for this dish with real bacon, and commercially prepared real bacon bits. A true winner. Thanks for sharing.
Excellent! It made plenty (extra) for 2 with the flavor improving overnight. I used 10 eggs & a little less of everything else. Hadn’t made egg salad in years & it was always plain. Sometimes a sandwich is just what the Dr ordered! Yum
Peggy said she loved it and really thats all that counts in this household. Didnt have enough eggs(9) so I used meat as a filler and not so saucy. It was pretty darn good
I riced my eggs to make a smoother texture. The second time I tried it, I used cajun brown mustard, left out the sour cream, added fairly fine chopped sweet pickles and a little finely minced pickled jalapeno peppers, a heavy dose of rough ground black pepper and finely minced green onion leaves. A WORLD of difference. I have since made it with some chopped crawfish and again with chopped boiled shrimp. Served on gourmet crackers with just a touch of chile sauce garnish, this is a KILLER snack.
Awesome. No bacon bits. Added green onion. Amazing. Boyfriend and I loved it. Had it on Chef John’s no- knead pumpkin bread. Recommended!
I made it almost as written ( forgot the Dijon Mustard) but even with regular mustard this is a good recipe.