Horseradish egg salad

Horseradish egg salad.JPG

Serves: 8


  • 10 hard-boiled eggs
  • 1/2 cup mayonnaise
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped parsley
  • 1 teaspoon grated lemon rind
  • 1 tablespoon whole grain mustard
  • 1 cup horseradish, well drained
  • Salt and freshly ground pepper


Mash eggs with a potato masher or grate with a coarse grater. Combine mayonnaise, celery, red onion, dill, parsley, lemon rind, mustard and horseradish in a medium bowl. Stir in eggs and season with salt and pepper.



For egg salad, experience has taught me that you want bold fruitiness to counterbalance the mustard and horseradish here as well as sharp acidity to cut through the mayo. It helps, too, when you’ve got herbaceous notes to resonate with the dill and celery. New Zealand sauvignon blanc meets the criteria, though you can’t go wrong with almost any lean, crisp Mediterranean white. Lightly bitter pilsner is another good option. Beppi Crosariol