Egg Salad With a Twist

Recipe by AuntWoofieWoof
READY IN: 1hr 30mins
YIELD: 1 cup




  • For best results in making the eggs easier to peel follow these instructions:
  • Place the eggs in a small saucepan and cover with cold water.
  • Place the pan on the stove and bring to a boil.
  • As soon as the water comes to a boil remove it from the burner and set it aside.
  • Let the eggs sit in the pan of water for 10 minutes.
  • Drain water from the pan and put ice cubes on the eggs.
  • Fill with cold water and let the eggs set until cool enough to handle.
  • Crack and peel eggs under cold running water and place in a bowl.
  • Chop the eggs.
  • Add the chopped green onions and olives and mix well.
  • In a small bowl or cup, mix the Mayo, horseradish sauce and olive juice.
  • Pour over the egg mixture and mix well.
  • Refrigerate for one hour before serving to allow the flavors to meld together.
  • Serve on crackers or as a sandwich.