Egg Salad

Egg salad is one of life’s best treats! It’s inexpensive to make, and great for feeding a crowd. You can enjoy it by itself, on a sandwich, in a lettuce leaf, or my favorite way…. on Frito Scoops. Here’s my version, and you can decide for yourself how it should be eaten.

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Ingredients

Makes About 3 Cups

Egg Salad:

• 6 large eggs

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 cup mayonnaise

• 2 tablespoons yellow mustard

• 1/2 cup celery, chopped

• 1/4 cup red onion, chopped

• 2 tablespoons parsley chopped

• 2 tablespoons chives, chopped (reserved 1 teaspoon for garnish)

• 1/2 cup bacon, fried and chopped (reserve 1 teaspoon for garnish)

Process

In a pot place the eggs and cover with cold water. Bring to a boil, and immediately turn off heat and cover with lid. After 15 minutes remove eggs and place in a bowl of ice water to cool. Peel eggs and cut into chunks (I prefer 1/2” chunks, but some like it cut smaller). Add salt and pepper, mayonnaise and mustard. Stir gently, and then add celery, red onion, parsley, chives, and bacon. Again, stir gently and then add more salt to taste. Put into a serving dish and garnish with bacon and chives. Keeps in the refrigerator for up to 3 days.