Loaded Egg Salad
Ingredients
12 eggs
1 teaspoon baking soda
12 ounces center-cut bacon
1 bunch green onion, sliced or chopped
1 pint grape tomatoes, quartered
1⁄2 cup mayonnaise
1 teaspoon dried mustard
Salt and freshly ground black pepper, to taste
Instructions
1. To hard-boil eggs: Place eggs in a large pot. Add water to cover by two inches. Add baking soda. Bring water to a boil and boil for 12 minutes. Immediately remove pot from heat, pour off hot water, and cool eggs with cold water and ice. Once cool, peel and chop.
2. Slice bacon into 1⁄2-inch pieces and fry until crisp in a skillet over medium heat. Drain well.
3. Combine all ingredients and stir well to combine. Adjust seasonings to taste. Chill for a few hours to allow flavors to meld before serving.
Comments
I love egg salad, but I’ve never been a huge fan of egg salad that is just mayo, mustard and egg. Art also has a dislike of mayo-heavy foods, so this salad was born from attempts to find something everyone would enjoy. It’s very easy to modify based on your own likes and dislikes as well as what you’ve got in the house. Avocado, tuna fish, celery, ham… add what you like and remove what you don’t.
I’ve always had problems peeling eggs. Not too long ago I ran across a YouTube video of a guy who boils eggs, removes a bit of shell at the top and bottom of the egg, and then simply blows the egg out of the shell. The trick is to use baking soda. While I never managed to get the egg to blow out, I have found them infinitely easier to peel if I boil them with baking soda.
Person - Gwen