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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cheddar Bacon Egg Salad Recipe

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This recipe for Cheddar Bacon Egg Salad is from Mickey's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large eggs
4 slices bacon
1/2 C. mayonnaise
1 T. mustard
1 t. vinegar
1 t. dried parsley flakes
1/2 t. salt
1/2 t. pepper
1/4 C. grated cheddar cheese
Directions:
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.
Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
20

 

 

 

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