Receta Cheddar Bacon Egg Salad
Aaaaand, I’m officially living in the middle of nowhere, you guys.
Do you know what this means? Do you?
It means that I must prepare myself. For what, you ask? Well, for all the things.
For breakfasts, lunches, and dinners, most importantly.
In the past, we were really bad about hitting up the drive thru for lunch. Not every day, but a few times a week, at least. It was quick, it was easy, it was cheap. Also, cooking three meals a day is just too much. For serious.
Now? I’m cooking three meals a day. Lucky me, this egg salad is not only easy, but tastes phenomenal. It’s full of flavor from the bacon and cheddar, perfectly creamy from the hit of mayonnaise, and has just the right bite from the mustard. I even ate this for breakfast today, which was not weird, because it’s basically bacon, eggs, and toast. Winning!
Yield: 3 big sandwiches
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 6 eggs
- 4 slices bacon
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon vinegar
- 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup grated cheddar cheese
Directions:
Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes.
Run the eggs under cold water or place them in an ice bath until cold.
While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon.
Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine. Stir in the bacon and cheddar.
Serve as a dip with crackers or between bread as a sandwich.
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