A hearty chopped-egg dip with melty Monterey Jack, sweet onion, and a horseradish zip.
10 steps, about 28 minutes start to finish.
Hard-boil eggs: bring water to a boil, drop eggs in, boil for 12-13 minutes, then transfer to an ice bath. This gives a perfect yellow center with no gray ring.
Dice the eggs: cut in half first, then chop. Do not mash them too fine; you want to recognize the ingredients in the dip.
Shred the Monterey Jack cheese.
Finely dice the sweet onion.
In a large bowl, combine diced eggs, shredded cheese, and diced onion.
Add 2 heaping tablespoons of mayo, a couple squirts of yellow mustard, and 1/2 teaspoon prepared horseradish.
Fold together gently. Do not beat or over-mix. The egg yolks will break up naturally and add creaminess.
Taste and adjust: add more mayo if too dry, more mustard for tang. The horseradish should be a faint zip, not overpowering.
Cover with plastic wrap and refrigerate. Best made in the morning and served that evening.
Serve with Ritz crackers or similar.
“Fold everything together gently and don't mash it too fine, since this dip is better when you can still see the egg and onion. It's best made in the morning and chilled all day so the flavors settle.”
