My parents had a very close group of friends and I grew up thinking they were relatives. It was Aunt Penny & Uncle Reggie, Aunt Wanda & Uncle Bill, Aunt Millie & Uncle Dave… I was shocked to learn that they weren’t actually aunts and uncles. But they were loved as much as any blood relative and they taught me so much. One thing I learned was how to make Aunt Millie’s Hungarian Goulash!
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It snowed last night reminding me that winter really is here and the soup season is on. A really tasty and filling soup doesn’t have to cost an arm and a leg. My Loaded Baked Potato Soup is rich and silky and will leave you with a full tummy and wallet! Even my picky youngest son loves this soup. But he, as he’s stated, would eat a baby if I wrapped it in bacon!
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For special occasions I make stuffed deviled eggs based on the Paul Deen recipe. Everyone loves them. After all they have bacon in them! Since regular old egg salad can get a bit boring I decided to create Stuffed Egg Salad. It was a total hit! I
take all the kudos give total credit to the bacon!
I hard boiled a dozen eggs and, after they were cool enough to handle I peeled them.
Because my hands sometimes give me trouble holding a knife or fork I used my mushroom slicer to slice the eggs. I did it twice so the eggs were in little pieces. If some larger pieces got away I always cut them with the edge of the spoon when I start mixing the rest of the ingredients.
Next I cooked 8 pieces of bacon until they were nice and crispy and chopped them up.
I chopped some green onions (just a couple) and some celery because I refuse to eat egg salad without celery!
The most important part of this egg salad (after the bacon, of course) is the dressing. I mixed good mayonnaise, sour cream, and a little yellow mustard.
When the dressing ingredients were well combined I seasoned it with salt and pepper. Of course the bacon is salty so I didn’t need much salt.
I folded the bacon into the eggs. I really had to restrain myself from
eating all of tasting the bacon
Next I added the green onions and celery into the egg mixture.
Finally the dressing was added to the egg mixture. I mixed it all really well and tasted it in case the seasoning needed to be adjusted. And because I knew I’d get at least one bit of bacon in that bite.
I served it on thin sliced Italian bread. There was bacon deliciousness in every bite and the dressing had just the right bite.
Stuffed Egg Salad
- 1 dozen eggs, hard boiled, peeled, and chopped fine
- 8 slices bacon, cooked crisp and cooled
- 3 green onions, chopped
- 1 stalk celery, chopped
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon yellow mustard
- Salt and pepper to taste
- Combine mayonnaise, sour cream, mustard, and salt and pepper. Set aside.
- Fold bacon pieces into chopped eggs.
- Mix in green onions and celery.
- Fold dressing into egg mixture being sure to combine all ingredients well.
- Add salt and pepper if desired.
- Serve on your choice of bread.
The sun has been shining all day but it’s a bit breezy and it’s a little cooler. This reminded me that summer is all but over and soon we’ll be huddled inside as the snow falls and the wind howls. Even though we still have warm weather to enjoy I’ve begun thinking of those wonderful fall meals. Of course I also like things that are easy to make. My Sour Cream Chicken & Mushroom Skillet is the perfect dinner even for a day like today, when it only seems like fall.
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Normally we have the dairy products we need for cooking or baking but every once in a while we discover we’ve run out of some critical ingredient. In an earlier post I explained how you can make some dairy products. This post gives instructions on how to make even more dairy ingredients.
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