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
Directions
If you're making sandwiches Pretzel buns Leaf lettuce Cocktail olives (ours were chipotle cheese stuffed - highly recommend!)
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.
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.
Bacon Bloody Mary Egg Salad
From the Weston Kitchen
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
Directions
If you're making sandwiches Pretzel buns Leaf lettuce Cocktail olives (ours were chipotle cheese stuffed - highly recommend!)
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.
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.
