Spicy Egg Salad Sandwiches

Total Time
Prep 10 mins
Cook 0 mins

Once again from the fall issue of Tea Time

Ingredients Nutrition

  • 6 hard-boiled eggs, peeled and finely chopped
  • 12 cup mayonnaise, plus additional for spreading
  • 1 tablespoon prepared horseradish
  • 3 slices bacon, cooked and crumbled
  • salt and pepper
  • 16 slices pumpernickel cocktail bread


  1. In medium bowl, combine eggs, 1/2 cup mayonnaise, horseradish, and bacon.
  2. Add salt and pepper to taste.
  3. Lightly spread the additional mayonnaise on cocktail bread slices than the sandwich egg salad between.
  4. Cover sandwiches with plastic wrap until ready to serve.
  5. May be made up to 2 hours prior to serving.
  6. Store in the refrigerator.


Most Helpful

This is an excellent twist on a standard. The horseradish adds an interesting flavor dimension without overpowering. I used real Hormel bacon bits instead of frying up bacon, and this couldn't have been easier.

Ms B. January 03, 2006

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