Growing up, the only thing worse than finding tunafish in my lunchbox was finding egg salad there. And the real problem was that I (and everyone else) knew it was there even before I opened my lunch. (Such is the problem of potent-smelling sandwiches when you’re a kid!)
So believe me when I tell you that egg salad is a newly acquired taste for me.
But my version of egg salad is so different from what I grew up with, it’s hard to even call it the same thing.
For starters, let’s talk about texture. I know a lot of people who like their egg salad mashed into oblivion (my mom included). I prefer mine with some texture, so for the most part I just chop the hard-boiled eggs (maybe mashing up literally just a couple of pieces of yolk).
Now, as far as flavor goes, I like my egg salad with a super flavorful dressing (because let’s face it, egg salad can sometimes be bland). Honey mustard and a few spices liven up my version, and so does the addition of turkey bacon for smokiness.
Of course egg salad is a classic sandwich filling, but I enjoy eating it open-faced on a slice of good bread, on a bed of lettuce, or even as-is from a bowl. (I guess maybe that means I’ve become a die-hard fan, right?)
How do you like your egg salad?
- 3 tablespoons plain, low-fat yogurt
- ½ tablespoon olive oil
- ½ tablespoon honey mustard
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon paprika (any kind you like; I used smoked)
- ⅛ teaspoon garlic powder
- 1 scallion, green and white parts, thinly sliced
- 2 tablespoons minced flat-leaf parsley, plus more for garnish if desired
- 1 slice turkey or beef bacon, cooked and crumbled
- 3 large eggs, hard-boiled and cooled, and then peeled and chopped
- Salt and black pepper to taste
- Whisk together the yogurt, oil, honey mustard, Worcestershire, paprika, and garlic powder in a medium bowl until smooth.
- Add the scallion, parsley, bacon, and egg and toss gently to combine. (You can mash up the egg a bit if you want.)
- Taste and add salt and black pepper as desired.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Scrumptious! This egg salad is fantastic.
Cheers,
Rosa
I’ve honestly never tried it…I love eggs- just something about the thought of a salad made from them? Yours sounds so good though- maybe I’ll have to break myself in haha
i love egg salad too but i dont make it nearly enough..im really intruiged by beef bacon, never heard of it before.
Thanks for reminding me how awesome egg salad is.. I definitely need to recreate your recipe!
I love egg salad! LOVE. We usually don’t do bacon because there is a vegetarian in the house, but I think I am going to have to make myself a very bacony mini-batch of this sometime very soon. :)
THIS I am making. Yum. Beautiful.
I don’t usually care for egg salad but I would love this recipe with the honey mustard!