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Bacon Bloody Mary Egg Salad

It happens every year. You boil countless eggs, dye them, and then Easter is over and you're left to wonder: "What to do with all of these leftover Easter eggs?" We have a recipe so good, you'll find yourself boiling eggs if you don't have leftover Easter eggs.

- Ingredients -
6 hard boiled eggs, quartered
6 slices crispy bacon, roughly crumbled (we put ours in the toaster oven for 15 minutes at 400F)
2 cups roughly chopped celery stalks (include the leaves)
¼ cup mayo
⅛ cup Worcestershire sauce
2 tablespoons tomato paste
½ teaspoon horseradish
juice from ½ of a lemon
Tabasco sauce, to taste (we did about 8 drops)
⅛ cup sugar
1 teaspoon salt
1 teaspoon coarse black pepper

If you're making sandwiches
Pretzel buns
Leaf lettuce
Cocktail olives (ours were chipotle cheese stuffed - highly recommend!)

- Tools - 
Weston Manual Kitchen Kit with chopping blade

Place the celery into the kitchen kit and chop for about a minute, until the celery is at a rough dice. Add the remaining ingredients, with the exclusion of the eggs.

Chop for about 30 seconds, just to mix. Add the eggs, then chop again. Turn the handle just a couple of times (the egg will chop very easily, and you don't want mush—ours is a little over chopped, to be honest). Add the bacon and turn the handle a few more times, back and forth, just to crumble the bacon a bit more and integrate it into the egg salad.

That's all that's involved for this egg salad recipe!

If you're making sandwiches, lay a piece of leaf lettuce on the bottom of a pretzel bun, load on the egg salad, then close the bun and use a toothpick to attach the cocktail olive to the top of the bun.

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