Egg salad is one of those foods everyone associates with their mom’s or grandma’s cooking. It’s the subject of those comforting Sunday morning memories that give you a warm, fuzzy feeling.
Each cook has his or her own recipe and each one is special. When I was a kid, we used to eat this salad with fresh bread and sliced cucumbers on the side. (The cucumbers are a Russian thing, obviously.) Every now and then an egg salad recipe will pop up in the blogosphere featuring surprising – at least to me – ingredients that just don’t seem to belong. I am not interested in reinventing or, God forbid, “elevating” my mom’s recipe. But I am interested in bacon, for the saltiness and the crunch that it adds to this classic breakfast item.
(Yield: 1 breakfast)
Salt+freshly ground pepper
1 tbsp finely diced yellow onion
1 tbsp mayonnaise
2 strips bacon, cooked until crispy
2 slices country-style bread, toasted
Procedure: Place eggs into a small saucepan, cover with cold water and add a pinch of salt. Close tightly with a lid and place over high heat. When the water comes to a rolling boil, about 5 min, turn heat down to low and simmer for 9 min. Remove from heat and place saucepan with eggs under cold running water, until eggs are cool enough to handle. Then crack and peel eggs, and grate them using a box grater.
In a bowl, combine grated eggs with mayo, onion, black pepper and salt, if desired – note that mayo and bacon are salty enough. Stir to combine.
Spoon egg salad over toast and top with bacon and second slice of toast. Consume immediately.
What’s your take on egg salad?