Egg salad

Egg Salad Recipe

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Suzanne Beers


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


★★★★★ 1 vote

5 Min
20 Min


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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)

How to Make Egg salad


  • 1Cook 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.
  • 2In a large skillet with eggs, bring about 6 cups of water to gentle boil. Cook until yolk is set - about 20 minutes.
  • 3Add 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.
  • 4Refrigerate 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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About Egg salad

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

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