Saturday, October 5, 2013

Bacon Chive Egg Salad

Day 48

Egg salad never fails to rate highly on my ever-growing list of comfort foods, I must say. I love trying a long list of unusual ingredients in egg salad from time to time, even though the traditional mix is normally my favorite. For this entry, I have chosen to add bacon and chives.  This change also works perfectly for deviled eggs if you’d prefer to make more of an hors-d’oeuvre than a sandwich filling. 

Photo by Maggie Kapustin 

Bacon Chive Egg Salad

12 extra large, hard-boiled eggs, chopped roughly
1 cup mayonnaise (Hellman’s recommended)
½ cup finely chopped celery
2 tbs. pickled jalapeno, chopped finely
½ cup chopped red onion
3 tbs. chopped chives
5 slices fried, crumbled bacon 
¼ cup dill pickle relish
½ tsp. salt (more to taste if needed)
1 ½ tsp. black pepper
*more mayonnaise if needed, added 1 tbs. at a time


Mix all ingredients in a large bowl. Taste and add more salt, pepper, or mayo as needed. Refrigerate at least three hours before serving. Perfect on sandwiches with lettuce and tomato, or on crostini or crackers. 

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