This is another of my “no leftovers for lunch” recipes.
I had a dozen eggs I’d been saving for a couple of weeks, wanting to make deviled eggs (since farm-fresh hard-boiled eggs are almost impossible to peel). We had no leftovers for lunch the other day, so I decided to make the deviled eggs and eat them with a fresh salad using greens from our garden. I also had some bacon in the fridge that needed to be cooked, and decided it would go well on the salad, too.
Unfortunately, the eggs were still too fresh to peel after cooking; in the end, I only had four eggs that weren’t a ragged mess. I really had my heart set on deviled eggs, though, so I decided to just make it all into an egg salad.
And threw the bacon in for good measure.
It turned out great, and was much easier than slicing all of the eggs in half, scooping out the yolks, making the filling, and putting it all back into the eggs. Best of all, it tasted just like deviled eggs.
And all was right with the world…at least during lunch.
Make the mayo yourself and take care your bacon and pickles have no undesirable ingredients like sugar or FD&C Yellow #5 (I used home-canned garlic dills), and this is Whole30 compliant. Leave out the bacon and it’s vegetarian.
Click on the image to enlarge
- 1 dozen hard-boiled eggs, peeled and diced
- 1 cup mayonnaise, preferably homemade
- 8 slices crisply cooked bacon, crumbled
- 1/4 cup dill pickle, finely chopped
- 1 tablespoon yellow mustard
- 1/4 cup finely diced onion
- 1 teaspoon Louisiana-style hot sauce
- salt and pepper, to taste
- Paprika for garnish (optional)
- Place all of the ingredients in a large glass bowl except the salt, pepper and paprika; stir gently to combine. Season to taste with salt and pepper.
- Refrigerate for at least 30 minutes to allow the flavors to marry. Divide among 8 chilled plates with salad greens, if desired. Sprinkle lightly with paprika and serve.
- Nutrition (per serving): 443 calories, 40g total fat, 369.9mg cholesterol, 643.1mg sodium, 221.3mg potassium, 3.2g carbohydrates, <1g fiber, 2.4g sugar, 17.5g protein