Egg Salad

The combination of hard boiled eggs, celery, pickle and mayonnaise was getting boring. I decided to kick it up in another direction. Staying with the hard boiled eggs and maybe the pickle and/or mayonnaise, I thought I might see what sorts of "salad" substitutions I could do. This version uses bacon for its salty smoked flavor and green bell peppers for its crunch factor. Although, if you dislike bell peppers, I suppose you could use a neutral-flavored vegetable like Jerusalem artichoke or the standard celery rib. You could probably use jicama which imparts a mildly sweet flavor to most salads; although most egg salad sandwiches are typically savory.

The true test of a good egg salad batch is if it can stand on its own or taste as good when paired in a sandwich, with crackers, or on flat bread.

The basic egg salad recipe is as follows:

2 hard boiled eggs, shelled and roughly chopped
2 tbsp organic mayonnaise
2 celery ribs, diced
1 dill pickle, diced
salt and pepper, to taste
pinch of smoked paprika, for color (optional)

Mix all those ingredients together in a container. The egg yolks emulsify the mayonnaise to make it thicker. The pickle adds some tang, but can be left out or on the side.

Here's an alternate ingredient ratio:

2 hard boiled eggs, shelled and roughly chopped
2 tbsp organic mayonnaise
1/2 green bell pepper, diced
2 slices of freshly cooked bacon, drained and diced
salt and pepper, to taste
pinch of no-salt tomato-basil-garlic seasoning

Combine all the ingredients and store in a covered container in the fridge so the flavors can mingle a bit more before using or serving with crackers or bread.