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.