egg salad
(1 RATING)
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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prep time
5 Min
cook time
20 Min
method
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yield
4 serving(s)
Ingredients
- 6 - extra large eggs
- 2 tablespoons sweet pickle relish
- 1/4 cup miracle whip or hellmann's mayonnaise
- 1 tablespoon dijon mustard
- - salt and pepper to taste
- 2 small shallots (optional)
- 6 slices turkey or pork bacon (reduced sodium)
How To Make egg salad
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Step 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.
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Step 2In a large skillet with eggs, bring about 6 cups of water to gentle boil. Cook until yolk is set - about 20 minutes.
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Step 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.
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Step 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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