Egg Salad

Posted on April 14, 2011 by skilletdiaries

spacer DAD’S EGG SALAD

Crumbled bacon colors and flavors this easy-to-make luncheon salad and/or tasty sandwich filling. Follow your favorite method for hard-cooked eggs. Or heat eggs to a rolling boil in a pot over medium-high heat. Cover pot. Turn off heat; set aside 20 minutes. Drain; shake pot gently to loosen egg peel. Peel.
Yields: 4 Servings
Preparation time: 15 minutes
Chilling time: at least 1 hour
Ingredients:

  • 5 hard-cooked eggs
  • ½ cup mayonnaise
  • 1 tablespoon minced onion
  • 1 tablespoon minced sweet pickles
  • 1 teaspoon sweet pickle juice
  • ½ teaspoon salt
  • Freshly ground pepper to taste
  • 2 pieces crispy fried bacon

Directions:
Peel and coarsely chop eggs. Transfer to a medium bowl. Stir in the mayonnaise, onion, pickles and pickle juice. Season with salt and pepper to taste. Cover; refrigerate at least one hour.
Crumble the crisp bacon over the egg mixture; stir to mix bacon into salad.

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