Egg Salad Recipe

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Egg salad

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


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)


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.

About this Recipe

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