I am trying to “Think Spring” and with Spring, we will be celebrating Easter. I am always in need of ways to use up all those boiled eggs and I just came across this amazing Egg Salad at www.bunsinmyoven.com. She said, “not the baby type”, she likes to bake.
Yes, I know it calls for 6 eggs, but my hubby ate one before I got the salad made!
After you boil and peel the eggs, place them in a bowl and mash them with a fork.
In another small bowl mix, mayo, mustard, vinegar, parsley flakes, salt (I thought mine was a little too salty) and pepper.
Add the bacon, cheese and the mayo mixture to the mashed eggs!
I had my first sandwich on muffin and enjoyed it with a glass of OJ for breakfast. It was wonderful! Someone suggested grilling it and adding some lettuce and tomato. I might give that a try next time around. “Hop” on over to www.bunsinmyoven.com and check out all of her other goodies.
6 eggs 4 slices bacon 1/2 cup mayonnaise 1 tablespoon mustard 1 teaspoon vinegar 1 teaspoon dried parsley flakes 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup grated cheddar cheese
Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes. Run the eggs under cold water or place them in an ice bath until cold. While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon. Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine. Stir in the bacon and cheddar. Serve as a dip with crackers or between bread as a sandwich.