It’s hard to beat egg salad for a quick lunch or supper. My Mama has always been an absolute purist where her egg salad was concerned. Eggs, mayonnaise, salt and pepper are the only ingredients that should be included. I have to admit, there is a lot to be said for having a clearly defined recipe. It’s a no-fuss, no-mess way to go. But the other afternoon, I was craving egg salad for lunch and I wanted something a little bit different. I wanted to add my own little spin on this classic dish.
I added smokey, crunchy bits of bacon and well-diced onion to my Mama’s original recipe and decided that had she not developed a sensitivity to eggs, she’d have quickly revised her requirements. It reminded me of the perfect blend of Mama’s egg salad, her potato salad, and another potato salad I’d devoured while my husband and I traveled in Germany many years ago. On that trip, for three days all I ordered for supper was roasted chicken and potato salad – it was some of the finest I’d ever had the pleasure of eating.
And this egg salad took on the role of reminding me of that special trip. Our small room in the bed and breakfast was situated directly over the kitchen. Each morning our eyes would open to the sounds of the little village waking up and the kitchen coming to life for its guests. By early afternoon, the air would be heavy with the smell of sauerkraut sauteing with a blend of onions. We’d walk to visit ruins of an old castle or shopping for souvenirs of cuckoo clocks and nutcrackers while being greeted by many of the nicest people we met while traveling abroad, but the smell of the sauerkraut would lead us back to our rooms by nightfall.
I’m always amazed at the memories that food brings, but I’m always happy to be along for the ride.
Here’s my recipe for Egg Salad with Bacon. It’s a great recipe to look forward to for using up all those eggs you’ll dye for Easter.
- 6 eggs
- ½ cup mayonnaise
- 4 slices of cooked bacon, diced
- 2 tablespoons diced red onion
- Place eggs in a heavy-bottomed sauce pan. Add enough cold water to sauce pan to cover eggs plus about 1 inch. Bring water to a rolling boil and then turn off the heat. Pour off all of the hot water from the eggs and replace with cold water. Peel eggs and place in a large bowl.
- Using a pastry blender, a fork, or a potato masher, mash eggs.
- Add mayonnaise, diced bacon and onion.
- Add salt and pepper to taste.
- Serve on a sandwich made of buttered and toasted bread or as a salad on a bed of greens or slices of tomato.
I hope you enjoy this as much as we did!