Egg Salad



The list of things I’m going to try to get done in the next nine days I have away from work is overly-ambitious, so why not start with the little things, like this egg salad recipe I’ve been dreaming about since I discovered it at 80 Breakfasts a little over a week ago.

It’s been raining on and off outside, so it’s very very quiet and this meal is a good match for a quiet day because it’s a quiet meal to prepare. The rumble of boiling water, the tearing of eggshells from the hard-boiled meat, the small amount of chopping and the tink-a-tink of a fork whipping frantically around the contents in a glass bowl. That’s about it. Toast two slices of bread, lay out a few greens on them and cover with this delicious salad – a nice, savory balance of egg, bacon and onion, and watch with your favorite weekend TV fare (my selection – What’s My Line with mystery guest Hermione Gingold).

The problem I have had with making egg salad in the past is my tendency to throw in anything and everything I have on hand.  I’m always worried that unless I do, it will end up just tasting like two pieces of bread crammed with egg and mayo. This recipe doesn’t involve a lot of players, but the dill and bacon take it a long way.

A couple of changes I made to the below recipe. I used canola mayonnaise which is lower in fat, leading to less post-meal guilt about the 4 full tablespoons. Also, I added about a tablespoon of chopped white onion because right now I have more onions than I know what to do with. This really is a terrific recipe, and I encourage you to head to 80 Breakfasts for more.

Egg Salad

  • 6 hard boiled eggs
  • 3 slices of bacon
  • 2 tablespoons chopped green onion
  • 1 1/2 teaspoon chopped fresh dill
  • 4 tablespoons mayonnaise
  • Sea salt and freshly cracked black pepper

Chop the bacon and fry  until crisp and golden. Drain cooked bacon on a plate lined with a paper towel.

Chop the hard boiled eggs into large chunks and place in a bowl.  Add onion, dill, bacon and mayo to the bowl.

Sprinkle with salt and freshly cracked black pepper to taste. Mix to your desired level of egg size and consistency.

(Visited 157 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *