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Egg Salad Recipe

Ingredients

1 cup mayonnaise

1 cup light brown sugar

1 tablespoon molasses

2 teaspoons dry mustard

1 tablespoon prepared horseradish

1 cup cooked egg, beaten

1 (8 ounce) can pitted and chopped pecans

Directions

In a small bowl, stir together the mayonnaise, light brown sugar, molasses, honey mustard, horseradish and pecans. Cover slip with strings of clear ribbon or parchment.

Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until lightly browned.