How to make it

  • Boil your eggs for 14 minutes. Cool, then peel. Chop medium
  • Add eggs to chopped pepper, onion and celery.
  • In separate bowl, mix horseradish and mayo, salt and pepper.
  • Fold all ingredients together, refrigerate for at least one hour.
  • Serve openfaced on toast.

Reviews & Comments 2

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    " It was good "
    combikid ate it and said...
    yea know, i've eaten egg salad for a long time now... this kinda changes it up a little bit. I like it!
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  • noir 10 years ago
    :) Love Egg Salad, especially in the Summer!
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