Ingredients with Measurements:
- 6 large eggs
- 4 slices of bacon
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- Fork or potato masher
Step-by-step instructions:
1. Place the eggs in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
2. While the eggs are cooking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Once cooled, crumble the bacon into small pieces.
3. Drain the eggs and rinse with cold water until they are cool enough to handle. Peel the eggs and chop them into small pieces.
4. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chives, salt, and pepper. Mix well with a fork or potato masher.
5. Add the crumbled bacon to the egg mixture and stir to combine.
6. Serve the egg salad immediately or cover and refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water for eggs
- Medium heat for skillet
Serving size:
- 4 servings
Nutritional information:
- Calories: 238
- Fat: 20g
- Carbohydrates: 2g
- Protein: 12g
Substitutions for ingredients:
- Greek yogurt can be substituted for mayonnaise
- Green onions can be substituted for chives
- Turkey bacon can be substituted for regular bacon
Variations:
- Add diced celery or pickles for extra crunch
- Use smoked paprika instead of black pepper for a smoky flavor
- Add a splash of hot sauce for a spicy kick
Tips and tricks:
- To make peeling the eggs easier, add a teaspoon of baking soda to the boiling water.
- For a creamier egg salad, use a food processor to blend the egg mixture.
- Serve the egg salad on a bed of lettuce or in a sandwich.
Storage instructions:
- Store the egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Egg salad is best served cold, but if you prefer it warm, microwave for 30 seconds to 1 minute.
Presentation ideas:
- Serve the egg salad in a clear glass bowl to show off the colorful ingredients.
- Garnish with additional chives or bacon bits.
Garnishes:
- Chopped chives
- Crumbled bacon
- Paprika
Pairings:
- Serve with crackers or toasted bread
- Pair with a side salad or soup
Suggested side dishes:
- Potato salad
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the egg salad is too dry, add more mayonnaise or Greek yogurt.
- If the egg salad is too salty, add more chopped eggs or a splash of lemon juice.
Food safety advice:
- Always wash your hands before handling eggs.
- Store the egg salad in the refrigerator at or below 40°F.
Food history:
- Egg salad is a classic American dish that has been around for decades. It is often served as a sandwich filling or as a side dish.
Flavor profiles:
- Creamy, savory, and slightly salty.
Serving suggestions:
- Serve the egg salad on a bed of lettuce or in a sandwich.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A