Bacony Egg Salad

by Food Hound on February 13, 2014

in Main Dishes, Salads

Post image for Bacony Egg Salad

When a bunch of CrossFitters get together, you can bet there will be talk of ripped hands, high hamstring soreness, and… bacon.  Eggs, too.  Probably both.  Never neither.

While discussion of bloodied hand real estate where intact callouses used to reside has no place on a food blog, there is plenty of room for bacon.  And eggs.  This time, together.

Usually eaten next to each other on what is known as the best breakfast plate ever, bacon and eggs become one in Bacony Egg Salad.  They also step out of the breakfast arena right into the brown-bag lunch.  Prepare to be the envy of everyone.

I’m already crazy about egg salad, and adding bacon to it just makes perfect sense/is an amazing idea.  My usual egg salad is good (nothing like my mom’s though… hers is my kryptonite) but now that I’ve made it with bacon, I’m not sure the Booze Hound will ever let me go back to the old way.  I kind of agree- the bacon addition is pretty stellar.

Now we all know you need more than a barbell and a lunch of bacon and eggs to make you lean and strong.  Gotta have some plants, too.  Try my Sweet Potato Salad, Creamy Tomato Soup, Orange-Braised Carrots and Parsnips or Cucumber-Avocado Salad on for size.  People will be so impressed with your brown-bag lunch that you might actually get them to listen to the story of how you ripped three of your callouses doing pull-ups this morning.

Bacony Egg Salad
Serves: 4
  • 12 eggs
  • 8 strips thick-cut, applewood smoked bacon, cooked until crispy*
  • ½ c best-quality mayonnaise
  • 2 tsp Dijon mustard
  • Kosher salt and freshly ground black pepper
  1. Place the eggs in a heavy saucepan or Dutch oven and fill the pot with enough cold water to cover the eggs by about 2 inches. Bring to a boil over high heat, then remove from heat and let them sit (covered) in the water for 10-12 minutes. Remove the eggs from the pot with a slotted spoon and place them in a bowl of ice water to stop the cooking and cool them enough to be peeled. Once they are cool, drain the water, and peel them- rolling them against the side of the sink and then using a plastic spoon to help get under the membrane makes peeling much less aggravating. Once they are peeled, chop them, smash them in a large bowl with a potato masher, or buzz them through the food processor for a really fine texture. Finely dice the bacon and add to a large bowl with the eggs. Blend the mixture together with the mayonnaise, mustard, and salt and pepper to taste.
When I'm adding cooked bacon to a recipe, I like to cook it in the oven- WAY less messy. Place the strips of bacon in a single layer on a large rimmed baking sheet lined with parchment paper or foil (or on a metal cooling rack placed on the lined baking sheet), and bake 15-20 minutes at 400 degrees F, or until they are golden and crispy.


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