I was inspired to take on the humble and versatile egg salad after perusing this recipe at Buttermilk Press. Not being as huge a fan of mayo, I spiced it up a bit and played with proportions. Remember, it’s always best to use eggs that have been sitting around in the fridge for awhile, as they’re easier to peel.
8 hard boiled eggs
1 tablespoon of each:
- stone ground mustard
- dijon mustard
3-4 tbsp.finely chopped red onion
4 strips cooked, cooled bacon, finely chopped
Lightly mash the eggs first. Then, add mayo, mustards, aioli and horseradish. Mix lightly. Add bacon and onion, stir and refrigerate until thoroughly cooled.
Makes around four large sandwiches, but feel free to serve as a salad by itself or on some fresh greens. I like to serve this on sliced wheat bread, but that’s negotiable.
To make it travel friendly, toast the bread and surround the salad with lettuce on one side and a thin slice of mild cheese on the other (provolone, muenster, etc.). That’ll keep the sandwiches from getting soggy.