Bacon Egg Salad- egg salad tastes even better with lots of crispy, salty bacon added. Makes a great sandwich spread for a summer lunch.
Course Lunch
Cuisine American
Keyword egg salad
Prep Time 25 minutesminutes
Servings 8
Ingredients
12largeeggs
1/2 to 3/4cupmayonnaise,depending on how mayonnaisey you want it
1teaspoonyellow mustard
few pinches ofsalt
1/4teaspoonpepper
8slicesbacon,cooked and crumbled
2tablepsoonsfinely chopped red onion
Instructions
Place eggs in a large pot and cover with 2 inches of water. Bring to a rolling boil, cover the pot, and turn the burner off. Let pot sit on the burner for 12 minutes.Drain and run cold water over the eggs until they cool. Peel the eggs.
Place the eggs in a large bowl and chop with a knife or mash with a fork. You can chop a little or a lot depending on how much texture you like in your egg salad.
Add remaining ingredients and mix well.
Cover with plastic wrap and refrigerate at least 2 hours before serving.