Egg Salad Recipe

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Egg salad

Suzanne Beers

By
@nsummit

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


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Serves:

4

Prep:

5 Min

Cook:

20 Min

Ingredients

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 small
shallots (optional)
6 slice
turkey or pork bacon (reduced sodium)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Salads
Other Tags: Quick & Easy, For Kids, Healthy