Now many don't consider me a go to person for recipes, but I do share every once in awhile.
This recipe is a derivation from one I found at Living Paleo. The original recipe was for a sweet potato, egg, and bacon salad. When I went to make the recipe, the bag of sweet potato chunks had spoiled, so I made the recipe without. I liked what I made, so I expanded it to a multi serving recipe.
Egg and Bacon Salad
Ingredients:
1 dozen hard boiled eggs
6 strips bacon - cooked crisp (I use freezer bacon)
salt, pepper
mayonaisse
lemon juice
4 tbsp dill
Chop the eggs (or use one of those fancy egg slicers that cut both ways) add to bowl. Add salt (about 1/2 tsp) and pepper (about 1 tsp) to the eggs. I don't really measure because I use grinders.
In a separate bowl combine mayo and lemon juice. I use a 2 parts mayo to 1 part lemon juice ratio. Use as much or as little as you like. This is your personal taste. I don't like my salads too goopy with mayo, so I use less than most. Add the dill to the mayo/lemon and mix.
Pour the mayo over the eggs and mix. Add the cooked and chopped bacon to the eggs and mix. Refrigerate for at least a couple of hours so that the flavors blend.
Eat plain if you are low carbing it, or serve on toasted bread.
This is a standby for me. I always have eggs and bacon on hand. You'll see I buy already cooked eggs, but you could hard boil your own just as easily.
Comments