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egg salad

(1 rating)
nsummit avatar
Recipe by
Suzanne Beers
@nsummit
Pittsburgh, PA

I like the tang of vinegar so I prefer this with Miracle Whip rather than mayonnaise. I substitute turkey bacon for pork bacon.

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 20 Min

Ingredients For egg salad

  • 6
    extra large eggs
  • 2 Tbsp
    sweet pickle relish
  • 1/4 c
    miracle whip or hellmann's mayonnaise
  • 1 Tbsp
    dijon mustard
  • salt and pepper to taste
  • 2 sm
    shallots (optional)
  • 6 slice
    turkey or pork bacon (reduced sodium)

How To Make egg salad

  • 1
    Cook the turkey / pork bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain. Optional: Add the shallots to the pan and cook until softened, 2 to 3 minutes.
  • 2
    In a large skillet with eggs, bring about 6 cups of water to gentle boil. Cook until yolk is set - about 20 minutes.
  • 3
    Add remaining ingredients to a storage bowl. Add bacon cut into small pieces. Cut eggs on two sides in 3 sections then cust crosswise to produce bite-size pieces. Add eggs to bowl. Season with salt and pepper, to taste, and toss to coat.
  • 4
    Refrigerate about 20 minutes along with clean romaine lettuce from the garden. To serve, arrange lettuce on plate and scoop out 1/3 cup of egg salad. Serve with fruit.
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