Posted by Tim Vidra / Tuesday, February 12, 2013
Egg Salad with Bacon and Brussels
Yes, this happened over the weekend. Why you say? Because I wanted an egg salad sandwich and not just any egg salad sandwich — I wanted big chunks of egg, mixed with bacon, tomato, and Brussels sprout leaves. That, my friends, is why this happened.
Ingredients:
- 6 fresh organic eggs (hard boiled) that come from chickens that skip through the pasture all day enjoying what chickens do. Trust me, this makes a difference in my egg salad.
- 4 slices of the best bacon you can find and most local butchers are doing some amazing creative flavors with bacon!
- Handful of leaves from Brussels sprouts, sliced into strips
- 6 grape or cherry tomatoes, quartered
- 1/2 cup mayonnaise
- 1/4 cup dijon mustard
- Salt and pepper to taste
- Whole grain bread, toasted
Combine dry ingredients in a bowl and gently mix. Add the mayonnaise and mustard, again gently mixing. *Sprig of dill photo-bombed the egg salad.
Do not skimp when adding to your bread — pile it on there!
Finish with more salt and pepper to taste.
Slice and enjoy. Come on, when is the last time you made egg salad?
E.A.T. local E.A.T. well
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It's been a long time...I have to admit I've been craving some too. Looks tasty!
ReplyDeleteSame thing happened to me saw some egg salad and next thing you know I just had to make some!
DeleteToo long ago and looking at your pics I now know what I've been missing...
ReplyDeleteExactly what happened to me!
DeleteI don't think I've ever had brussels sprouts in any sandwich form, let alone in egg saald. It sounds like a perfect combination, especially considering how well bacon and eggs go together!
ReplyDeleteI was in the market saying how can I make this different and there were these Brussels sprouts staring me in the face! An idea was born!
Delete