Bacon and Cheddar Egg Salad


6 eggs
4-5 slices bacon
1/4 cup mayonnaise
1 Tbs mustard
1 Tbs dill pickle relish
1/2 Tsp celery salt
Black pepper to taste
Handful of grated cheddar cheese


Place eggs in a pot, fill with water to about 1 inch above the eggs.

Bring the water to a boil over medium heat. Remove from heat, cover with lid, and let sit for 15 minutes.

Scoops eggs out with a slotted spoon and put in an ice water bath until they have cooled. They might crack but that’s okay!

Meanwhile, fry bacon until crisp. Remove from pan and set aside on paper towels to drain.

Peel the eggs and mash them with a potato masher or fork. Or use an egg slicer and slice both directions.

Add the mayonnaise, mustard, relish, celery salt, cheese and pepper – stir to combine.

Crumble bacon and stir it in with the eggs.

Serve on your favorite toasted bread.

Chopped green chile in place of pickle relish.
Add fine chopped green onion to salad.
Use other cheeses that you enjoy.


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