Egg Salad Deluxe
by Melanie Foster
serves: 6
|
|
|
|
| |
A bit more prep for a ton more flavor!! Makes enough for 6-8 sandwiches. |
| Ingredients: |
| |
6 |
|
eggs |
| |
2 |
|
bacon slices, cooked crisp |
| |
2 tsp |
|
chopped fresh parsley |
| |
1 |
|
carrot, grated |
| |
2 oz |
|
cream cheese |
| |
2 tbsp |
|
sour cream or plain yogurt |
| |
1/4 cup |
|
light mayo |
| |
1/4 tsp |
|
garlic powder |
| |
1/4 tsp |
|
onion powder |
| |
1/2 tsp |
|
dijon mustard |
| |
1/2 tsp |
|
salt |
| |
1/2 tsp |
|
pepper |
| Directions: |
| |
Place eggs in a saucepan and cover with water. (Use week old eggs for easier peeling.) Bring to a boil over med-high heat and boil 12 minutes. Immediately pour water off into sink and set pan in sink. Refill with cold running water into pan for a few minutes to cool down and stop the cooking.
Meanwhile, cook your bacon for a few minutes between paper towels in the microwave or use leftovers from breakfast. Chop finely. Chop parsley and grate carrot. In a large bowl mix cream cheese, sour cream and mayo until smooth. Stir in garlic and onion powders, mustard, salt and pepper. Mix in bacon, parsley and carrot. Peel and chop cooled eggs and add to bowl, gently mix well. Chill until serving.
|
|
