Bacon Egg Salad
This is a fun take on the classic egg salad. With this recipe, there is a lot of flavor- the honey adds a nice sweetness, the bacon adds a good smokey saltiness and crunch, etc- it’s amazing. Obviously this is easy to make and you can customize it- don’t like curry? Leave it out! Or reduce it! Want to reduce the salt? DO IT! The recipe is your oyster- and you can do whatever your heart is telling you to do!
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Bacon Egg Salad Sandwich Recipe
Ingredients
6-8 servings
10 large eggs, hard boiled and chopped
3/4 cup mayonnaise
1 tablespoon dijon mustard
2 tablespoons honey
1/2 cup green onion, thinly sliced
1/4 cup capers, chopped
1/2 teaspoon celery salt
1 teaspoon curry powder (optional- use can also use a lot less if you don’t want too much of a curry taste)
Salt to taste- I used 1/4 teaspoon
Pepper to taste
1 lb bacon, thinly sliced and cooked
Thick crusty bread, or make Jim Lahey’s No Knead Bread
Butter- to fry the bread in
Instructions
Hard-boiling eggs: the easiest way to hard-boil eggs is to place your eggs in a large pot and cover eggs by 1 inch with cold water. Bring to a boil and once the water starts to boil, turn the heat off and cover the pot. I like to set the timer for 8 minutes for yolk that is still creamy and not chalky. This might be too creamy and slightly underdone for some. 10 minutes will provide more cooked interiors, but any time too much longer than that will be a little too done. Play around with it and figure out your best egg cooking times. Once the timer goes off, immediately remove the eggs using a strainer or slotted spoon and submerge into an ice bath until cooled off. I usually leave them in there for 20 minutes.
In a large bowl, mix together mayonnaise, mustard, honey, green onion, capers, celery salt, curry powder, and pepper. Fold in eggs and bacon. Add salt to taste.
Butter both sides of however many pieces of bread you are serving and fry them in a medium pan on medium heat until golden brown, pile egg salad on top & enjoy!
