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
egg salad for 2 sandwiches
hard boiled eggs
rashers of crispy bacon, coarsely crumbled
small stalks of celery, sliced in half lengthwise, and then finely chopped
bread and butter sweet pickle slices, preferably small batch, chopped
grindings Himilayan salt, or other favorite salt
1 heaping tablespoons
In This Recipe
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).