|Bacon and egg salad: Yet another way bacon and eggs were meant to be together|
Mother's Day is coming right up, and to get in the mood our local food blogger posse (Food Bloggers Los Angeles) had a potluck brunch where members brought dishes inspired by their moms.
It took me a while to figure out what to bring. My mother is not the world's greatest cook. She never baked cakes. No homemade bread. No elaborate Julia Child-inspired anything. My mother made baked fish sprinkled with paprika, frozen vegetables, and reservations.
However, my mother does like to eat. And one of her favorite meals, day or night, breakfast or dinner, is egg salad.
She's also spent the last few years on and off the Atkins diet. Which means there's been a not insignificant amount of bacon in her world.
Bacon and eggs go great together in every form. So I made a big bowl of egg salad, cooked a pound of bacon, and slapped them together. No meat-eater on the planet will object to this egg salad. It's just plain fantastic.
Bacon and egg salad
If you like egg salad and you like bacon, you'll love everything about bacon and egg salad. The secret ingredients: bacon fat and pickle juice. Don't laugh! I know it's over the top. Just splurge and thank me later.
- 1 dozen eggs
- 1 pound bacon
- 3 large ribs of celery, chopped
- 1 bunch green onions, chopped
- 2/3 cup mayonnaise
- 3 Tbsp dill pickle juice (from a jar of dill pickles)
- salt and pepper to taste
Put the eggs in a pot in which they fit snugly. Cover the eggs with cold water, put the pot over medium-high heat, and bring the pot to a boil. When the water boils, cover the pot, turn off the heat, and leave the pot of eggs sitting on the stove for 15 minutes - they will cook in the hot water even though the stove is turned off. After 15 minutes, dump out the hot water and run cold water into the pot until the eggs are cool enough to handle. Peel under running water and dry on a paper towel. Put the eggs in a large mixing bowl.While the eggs are boiling, cook the bacon until crisp. I cook my bacon in the microwave, laying the strips in a single layer between layers of paper towel. The time to cook the bacon depends on how thick it is; thinly sliced bacon can cook in as little as 3-4 minutes, while thick-cut bacon can take 7 minutes or more. Check it every few minutes to make sure it's not burning. Or, if you find it easier, cook your bacon in a skillet or in the oven. When the bacon is cool, crumble it into little pieces, reserving a few slices to garnish the top of the bowl if you wish.Use a potato masher to crush the boiled eggs until all the whites are in tiny pieces. Add the celery, green onions, mayonnaise and pickle juice. Mix thoroughly, then add the crumbled bacon and mix again. Taste and add salt and plenty of freshly ground pepper.Scoop the bacon and egg salad into a serving bowl and garnish with the reserved slices of bacon, if using. Chill at least 30 minutes before serving.
DetailsPrep time: Cook time: Total time: Yield: 8-10 servings