Farm Report

Egg Salad with Bacon and Horseradish

Serves 8-10


  • 12 hard-cooked eggs, peeled and chopped
  • 6 ribs celery, chopped
  • 5 scallions, sliced
  • 12 oz. bacon, cut into 1-inch squares, cooked crisp, and drained
  • 2 T caraway seeds
  • 3-4 T prepared white horseradish, drained
  • 1 C mayonnaise
  • salt and black pepper to taste
  • 1/2 C chopped fresh parsely


  1. Gently toss the eggs, celery, scallions, bacon, and caraway seeds together in a medium-size bowl to combine.
  2. Mix the horseradish and mayonnaise and fold into the salad. Season to taste with salt and pepper. Garnish with parsely.


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