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.

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