I used full fat sour cream and mayo, green onion other than the red, and real, crumbled bacon, but otherwise stuck to the recipe as written. #mergeRow-gdpr fieldset label {font-weight: normal;} Seriously. :). that means so much to me and thank you for coming back by to tell others. I thought my egg salad, with crumbled bacon, and hickory smoked sea salt was my favorite, but this just took its place. Thanks, Danielle! Aaaaand, I’m officially living in the middle of nowhere, you guys. Delivered right to your inbox for FREE! To the egg yolks, add the cream cheese, Dijon mustard, mayonnaise, salt, and black pepper. AWESOME! :) This is the perfect way to use up leftover hard boiled eggs! Do you have a love for fast food too? We went through FIFTY-SIX EGGS in the first 10 days of living here. In a large bowl, use a pastry cutter to mash up eggs. I couldn’t imagine why anyone would want to eat them, much less for breakfast or even a snack. Serve on lightly toasted wheat rolls with lettuce and tomato. Next, add the sugar, onion powder, garlic powder, salt, and pepper. Give this one a try and report back. If you want to make the sandwich filling in bulk, store in a container with a tight lid and keep in the fridge. I really liked this recipe. , regardless of freshness or preservatives, won’t last forever in your fridge. I make this all the time. Home » Appetizers » The BEST Classic Egg Salad Sandwich Recipe. This is literally the best egg salad I’ve ever had. I did replace the red onion with green onion and used smoked paprika instead of regular (just because I always have it in my pantry) and it was a nice compliment to the bacon. So, how do you tell a spoiled sandwich from a good sandwich? Looking over the reviews, if you omit bacon, omit onion, omit the mustard, etc.--are you really trying or reviewing THIS recipe? Also, cooking three meals a day is just too much. Recipes that forgo cream cheese just don’t have that same delightful consistency I want – and once you try it, you’ll be hooked too! It's absolutely the best egg salad you've ever tasted. I added some diced olives …. Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database. NOT a big cheese fan so I made this without that but everything else! Maggie. Gently place your egg in the cup of water. Peel the hard boiled eggs and separate the yolk into a large bowl. Seriously. I used 8 eggs (all I had) so I scaled to 1/4 cup 1 TBS Mayo and 1/4 cup 1 TBS Sour Cream. Required fields are marked *. this link is to an external site that may or may not meet accessibility guidelines. Yield: 8 small croissants or 4 large croissants, hard boiled eggs on an electric or gas stove. Quick, easy, and totally tasty! Other than that the whole family enjoyed it. Thanks! I love lettuce wraps! This is without a doubt the best egg salad recipe I've had. Congrats! I am always pinning yummy new content! Mine also turned out very runny not sure if that is from the sour cream but I might either use regular sour cream instead of light or omit it all together. Fill the cavity of each egg white with the egg yolk mixture. Definitely different - I like things with a kick to it so thanks for submitting. 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Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended. This was great on toasted bread and crackers. Don't let anything out especially the bacon. Egg salad kicked up with Dijon mustard, crumbled bacon and horseradish. is not going to come out the way it went in. No salt. For serious. Add shredded cheddar and cream cheese mixture to eggs and bacon. Curious to hear what you think. If the egg sinks and lays on its side, it’s a great egg! Do you think it would work well? This definitely is "Awesome Egg Salad"! bacon is browning, cook the eggs in boiling water for 10 minutes. Or lunch. Thank you so much, Amanda. The secret ingredient in this restaurant-style egg salad makes it so incredibly creamy! I’d love to try the Horseradish Egg Salad. Take your bread, pile on the egg salad and have a lovely breakfast. Powered by WordPress, When Santa Has No Chimney {+ Free Printable!} Blend egg yolks, cream cheese and butter together until smooth. Over the years, I’ve experimented with the kinds of bread I put this tasty egg salad on. I even ate this for breakfast today, which was not weird, because it’s basically bacon, eggs, and toast. I don’t know where people get the idea that eggs can’t go bad or that cooked eggs won’t expire, but anything you can feasibly eat is going to have an expiration date. I scaled it way back because it was just lunch for me, so I may not have gotten the proportions exactly right but they were close. I've used Dijon mustard before and love it, but it was the bacon and horseradish that really were this recipe's claim to distinction!