Author Notes: I was raised on egg salad. In our hotel kitchen there was a large pot on the stove top full of hot water, ready to receive eggs to be soft, medium, or hard boiled. When I took an order for a boiled egg, I always threw in a few for myself, to be retrieved after the breakfast rush was over, and the servers had a chance to sit down to their own breakfasts. To complement my eggs, I would steal a few rashers of bacon, and go for the gallon jar of mayo in the fridge to gouge out a spoonful of the oily mess to bind my crumbled eggs and bacon together. I still love a good egg salad on weekends, around 10:30 in the morning, if I have the luxury of a late sleep in. This year I returned to making bread and butter pickles, and the thought of adding them to my egg salad sent a thrill up my spine. - Bevi
Makes egg salad for 2 sandwiches
- 2 hard boiled eggs
- 2 rashers of crispy bacon, coarsely crumbled
- 2 small stalks of celery, sliced in half lengthwise, and then finely chopped
- 6 bread and butter sweet pickle slices, preferably small batch, chopped
- 2 grindings Himilayan salt, or other favorite salt
- 2 dashes celery seed
- 1 heaping tablespoon good mayonnaise
- 1/2 teaspoon Dijon mustard
- With a fork, crumble the hard boiled eggs in a medium sized bowl. Add the crumbled bacon, the chopped celery, the chopped pickles, the salt, and the celery seed. Mix well with a fork.
- Add the mayonnaise and mustard and stir until all ingredients are well bound. Taste for seasoning.
- Serve as a sandwich, or place on good, crisp crackers (my preference).
- This recipe was entered in the contest for Your Best Recipe with Mustard