This is the best egg salad I’ve ever had. I like egg salad, but I’m typically hesitant to order it at a sandwich shop as I despise raw onion and it is usually in egg salad. I have made egg salad at home before (so I can leave the onion out) but I hadn’t really figured out how to properly boil an egg. Also, egg salad is relatively time consuming, for a sandwich. Matt was happy about this sandwich, but I think he just liked that bacon was slipped in there!
I was initially concerned it looked like I had chopped up too much celery, but it gave a nice crunch and next time I’ll probably add even more (but I have come to really like celery). I’ll probably up the bacon by a little for Matt next time as well! I did cut back on the mayo as it seemed like a lot and I used a light mayo and I was really happy with the results. I made a half batch of this recipe because there are only two in our household. However, I might have polished off the rest of the leftovers on crackers the same evening after packing up some for our lunches the next day
Note: I learned how to boil eggs in a segment on the Food Network from Chef Anne Burrell. She suggested putting the eggs in the pot, covering it with cold water, bringing the water to a boil, then turning off the heat and covering the pot and letting it sit for 13 minutes. At that point I put the pot in the sink and run cold water into it to stop the cooking process to prevent the eggs from overcooking. I think they turned out perfect for this recipe!
Recipe (Adapted from Cooking in Everyday English by Todd English)
We got 4 sandwich round sized servings with a snack sized extra from this recipe.
- Appx ¼ cup mayo
- 2 tsp Dijon mustard
- 1 & ½ tsp red wine vinegar
- a pinch of salt and pepper
- 3 celery stalks chopped
- 5 hardboiled eggs peeled and chopped
- 2 pieces of bacon crisped and chopped
Mix the mayo, mustard, vinegar, salt, and pepper together. Then add in the celery, eggs, and bacon and mix to combine. We served the egg salad on sandwich rounds with a slice of tomato, but adding lettuce or serving on toast would also be nice!