Scrambled Egg Salad with Horseradish | CookOS

Scrambled Egg Salad

Name: Scrambled Egg Salad with Horseradish
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 large eggs; 1 tbsp unsalted butter; 1/4 cup mayonnaise; 1 tsp Dijon mustard; 1/4 cup red onion, finely chopped; 1 tbsp fresh chives, chopped; 1 tbsp fresh dill, chopped; 1/2 lemon, juiced; 1/2 tsp Worcestershire sauce; 1 tsp fresh horseradish, grated; salt, to taste; freshly ground black pepper, to taste; toasted bread, for serving

This scrambled egg salad skips boiling for a faster, creamier preparation using soft scrambled eggs folded into a tangy mayo base brightened by fresh dill, chives, and horseradish.

🌍American 🏷️Egg salad 🏷️Scrambled eggs 🏷️Sandwich 🏷️Lunch

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by thatdudecancook

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Ingredients

6 large eggs
1 tbsp unsalted butter
1/4 cup mayonnaise
1 tsp Dijon mustard
1/4 cup red onion, finely chopped
1 tbsp fresh chives, chopped
1 tbsp fresh dill, chopped
1/2 lemon, juiced
1/2 tsp Worcestershire sauce
1 tsp fresh horseradish, grated
salt, to taste
freshly ground black pepper, to taste
toasted bread, for servingoptional

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Instructions

1
Crack eggs into a bowl and whisk until combined.
2
Melt butter in a non-stick skillet over medium-low heat.
3
Pour the whisked eggs into the skillet, season with a pinch of salt, and cook, stirring gently with a spatula, until softly scrambled.
4
Transfer the scrambled eggs to a plate and refrigerate for about 15 minutes to cool completely.
5
While the eggs cool, prepare the dressing. In a separate bowl, combine mayonnaise, Dijon mustard, finely chopped red onion, chives, and dill.
6
Squeeze in the lemon juice, then add Worcestershire sauce, grated horseradish, salt, and freshly ground black pepper.
7
Mix the dressing ingredients until well combined.
8
Once the eggs are cool, add them to the dressing bowl and gently fold to combine.
9
Serve immediately on toasted bread or crackers.

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Tips & Notes

Pro tips

Cook eggs over medium-low heat and stir frequently to create small, custard-like curds rather than firm chunks; stop just before fully set.
Fold the mayo into warm scrambled eggs so it distributes evenly and creates a cohesive, creamy salad without needing to break apart large pieces.
Juice the lemon directly over the salad and stir immediately to prevent browning and add brightness that balances the richness of mayo and horseradish.
Finely mince the red onion and add it just before serving to preserve its sharp bite; larger pieces or early mixing will dull the flavor.

Substitutions

Mayonnaise → Greek yogurt or sour cream (will be tangier and less rich; use 3 tbsp)
Fresh dill and chives → tarragon or parsley (use 2 tbsp total fresh herbs)
Worcestershire sauce → soy sauce or tamari (use 1/2 tsp for umami depth)
Fresh horseradish → Dijon mustard or whole grain mustard (increase to 1.5 tsp for heat)

Storage & make-ahead

Store covered in the refrigerator for up to 2 days; serve cold or at room temperature. Best made fresh but can be prepared 1 day ahead.

Common Questions

Can I use boiled eggs instead of scrambled?

Yes, but you'll lose the creamy texture and faster prep time that makes this recipe unique. Chop boiled eggs finely and fold gently into the dressing.

How far ahead can I make this egg salad?

Prepare up to 2 days ahead; store covered in the refrigerator. The flavors deepen as it sits, but don't add fresh herbs until serving to keep them bright.

What can I use if I don't have fresh horseradish?

Prepared horseradish (from a jar) works well at 1/2 tsp, or substitute 1/4 tsp wasabi powder for similar heat and sharpness.

Is this egg salad dairy-free?

No, it contains butter and mayo. Use dairy-free mayo and ghee or olive oil to make it dairy-free.

How do I keep the eggs creamy without overcooking?

Remove the eggs from heat while still slightly underdone; they'll continue cooking residually. Fold in mayo immediately while warm for a smoother, creamier texture.