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(above) "My grandmother,
Juanita Davis Williams,
Mobile, Alabama, circa 1921,
inspired our love of beauty, fashion and Creole recipes."
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dpierce@skilletdiaries.com
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Egg Salad
Posted on April 14, 2011 by skilletdiaries
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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