why have i never thought about doing this until now?! after all, bacon and eggs go together like strawberries and cream, cookies and milk, or meat and potatoes. truth be told, adding crumbled bacon to egg salad kind of changed my life.
i have always loved eggs. i'll eat them any way - fried, scrambled, poached, hard-boiled, deviled eggs, and egg salad. did i miss any?
perhaps you are dying hard boiled eggs for easter and need a way to use up all those eggs next week. run out, get some bacon and you will not be sorry. the cripsy, crunchy bacon adds a little something extra to egg salad sandwiches. the salty crunch pairs perfectly with the creamy, fluffy eggs.
one bite and you may just find yourself asking the sandwich the same question i did. "where have you been all my life?"
Egg Salad with Bacon
makes 2 sandwiches
4 slices of your favorite bread
4 hard boiled eggs, shells removed
4 slices bacon
2 tbs olive oil mayonnaise
2 tsp dijon mustard
1/8 tsp kosher salt
1/8 tsp ground pepper
preheat oven to 350 degrees F.
line a baking sheet with aluminum foil. lay bacon out onto foil and bake for 25-30 minutes until bacon is super crisp and dark brown. remove from foil and let bacon drain on a paper towel lined plate.
meanwhile, chop hard boiled eggs and in a medium bowl stir together eggs, mayo, dijon, salt and pepper. if the mixture seems a little dry, add a tsp more mayo.
when bacon has cooled, crumble into bits and stir into egg salad mixture. spread onto bread slices and enjoy!