Makes a great sandwich spread for a summer lunch.

by: Christin Mahrlig

Sure you can add a couple of slices of bacon to an egg salad sandwich. But it tastes even better when the bacon is chopped up and there’s some in every bite.

Ingredients

- ▢ 12 large eggs
▢ 1/2 to 3/4 cup mayonnaise, depending on how mayonnaisey you want it
▢1 teaspoon yellow mustard
▢few pinches of salt
▢1/4 teaspoon pepper
▢ 8 slices bacon, cooked and crumbled
▢ 2 tablepsoons finely chopped red onion

Instructions

- Place eggs in a large pot and cover with 2 inches of water.
  
  Bring to a rolling boil, cover the pot, and turn the burner off. Let pot sit on the burner for 12 minutes.
  
  Drain and run cold water over the eggs until they cool. Peel the eggs.
- Place the eggs in a large bowl and chop with a knife or mash with a fork. You can chop a little or a lot depending on how much texture you like in your egg salad.
Add remaining ingredients and mix well.
Cover with plastic wrap and refrigerate at least 2 hours before serving.