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6extra large eggs
2 Tbspsweet pickle relish
1/4 cmiracle whip or hellmann's mayonnaise
1 Tbspdijon mustard
·salt and pepper to taste
2 smallshallots (optional)
6 sliceturkey or pork bacon (reduced sodium)
How to Make Egg salad
- 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.
- In a large skillet with eggs, bring about 6 cups of water to gentle boil. Cook until yolk is set - about 20 minutes.
- 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.
- 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.