I have a confession to make, I have never been much of an egg salad fan…until now. I mean egg salad with BACON!
This is the freshest, best Egg Salad ever! Boiled Eggs mixed lightly with mayonnaise with sweet onion, red bell pepper, bacon and lemon juice!
Perhaps it is the overly egg-y smell that usually accompanies its presence, the mystery of what is mixed in or the heaps of mayonnaise. The way I overcome my fears is by preparing it at home.
Knowing what and how things come together somehow eases my anxiety. I quickly realized that egg salad is pretty plain, with only 4 or so ingredients, and fairly monotone.
In true Savory Kitchen form, I gave it a makeover, adding fresh vegetables and herbs for color, texture and flavor and then gently mashed the mixture with my hands to leave all ingredients in an identifiable form.
The result was what both hubby and I deemed The Best Egg Salad. Yolks were creamy and bright with remnants of coarsely chopped egg whites, dotted with green and red with a hint of lemon and just enough mayonnaise to bring it together, but not overwhelm.
I also hand mixed, which I find to be the ideal way to blend ingredients rather than simply stirring or even (gasp) using a hand mixer.
Make sure you read up on The Key to Perfect Hard Boiled Eggs to get the best color and velvety texture for your Egg Salad. I enjoy crumbled bacon in mine, but it is totally optional.
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- Combine all ingredients in a bowl. Mash all ingredients together, I actually prefer to use my hand and squeeze to get the proper egg salad consistency.
- Serve on a sandwich or with a crudites.
If you have tried this recipe, come back and let us know how it was!