Bacon and Egg Salad
6 slices bacon
12 hard-boiled large eggs, peeled and chopped
1/4 cup mayonnaise
1 tablespoon minced fresh chives
1 tablespoon stone-ground mustard or dijon
1/2 lemon, juiced
2 celery sticks, diced
Kosher salt and freshly ground black pepper
1 ripe avocado, sliced, optional
1 Roma tomato, sliced, optional
4 croissants or bread of choice
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. (Once the fat is cooled, use or just toss it. No mess!)
In a small bowl mix mayonnaise, chives, mustard and lemon juice. Season with salt and pepper.
Dice the eggs and place into a bowl. Then add the bacon that has been diced and the mayo mixture and gently combine.
Eat alone, or build sandwiches with avocados and tomatoes on toasted croissants.
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