Bacon and Egg Salad

By Bevi
February 9, 2013
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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 tablespoons good mayonnaise
  • 1/2 teaspoon Dijon mustard
  1. 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.
  2. Add the mayonnaise and mustard and stir until all ingredients are well bound. Taste for seasoning.
  3. Serve as a sandwich, or place on good, crisp crackers (my preference).

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