I went through a time not long ago where I couldn’t tolerate eggs. I think it’s because of that darn paleo diet I tried. I ate too many eggs on that diet and ended up with an intolerance. It was not fun. So I took a break from eggs for a while (as evidenced by my vegan recipe phase on this blog!). Now I can tolerate them again. I’m much more careful now though. I try to make sure to eat no more than two eggs a day and even then I try to only eat them every other day. So far so good!
Easter is the perfect time to share this recipe for egg salad. Eggs and egg recipes seem to be in abundance this time of year! My parents never let us eat our colorfully dyed eggs after the Easter egg hunt because they were worried that they were unrefrigerated for too long. But my mom still boiled extra eggs to make deviled eggs and egg salad. This is a nicely dressed up recipe for egg salad. The original calls for horseradish, but unfortunately, that ingredient would have me doubled over in pain. However, all of the other ingredients make up for it, especially the bacon!
Egg Salad with Bacon
Ingredients
- 6 hard-cooked eggs, chopped
- 2 ribs of celery, finely diced
- 3 scallions, thinly sliced (green parts only)
- 4 strips of bacon, cooked crisp, drained and chopped
- 1 tablespoon caraway seeds
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup light mayonnaise
- 2 tablespoons fresh chopped parsley
Instructions
- Combine the eggs, celery, scallions, bacon, caraway seeds, salt and pepper in a large bowl. Gently stir in the mayonnaise and top with the parsley.
