Bacon and Egg Salad

I don’t have good luck with egg salad, so decided I would try once more time when I saw this recipe in the Ultimate Southern Living cookbook. It is a little different in that it has crisp bacon crumbled up in it and horseradish added. I used some horseradish mustard I had instead of the horseradish. Taste before adding all of the horseradish it calls for if using regular horseradish. It is strong and you might not want quite that much.

  We don’t like it soupy so I made the dressing, added a little better than half to it and kept the rest and some of the bacon to add before we ate. It said the bacon would soften some when it was chilling.

  This worked quite well. The flavor is great, the bacon was good in it. I didn’t add any more dressing to it. It would depend on how soupy you like your egg salad. It made a quick and easy meal.

Bacon and Egg Salad

6 large hard-cooked eggs, chopped
1 cup chopped celery

3 green onions, chopped

7 slices bacon, cooked and crumbled

bacon will soften as it chills

½ cup mayonnaise

1 Tablespoon prepared horseradish

⅛ teaspoon salt

¼ teaspoon pepper

2 Tablespoons chopped fresh parsley

Combine first 4 ingredients in a large bowl; set aside

Combine mayonnaise and next 3 ingredients; fold into egg mixture. Sprinkle with parsley. 

 Salad can be chilled up to 24 hours, if desired; bacon will soften slightly.
Serve as a salad or sandwich filling. 

Serving size 1 cup: Yield 3 servings

Per 1 cup serving: Calories 536  Fat 48.5 g  Cholesterol 462 mg  Sodium 759 mg