Unbeatable Egg Salad

June 22, 2012 4:39 PM EDT | By Staff Writer
egg salad
A twist on a summertime classic. (Photo: Wikimedia Commons)

It goes without saying that Summer is the time of year where we have to balance looking good in our swimsuits with a seasonal urge to cover everything with mayonnaise. I'll give a recipe for a mayonaisse-less summer salad soon, but let's begin with the basics. Here is the least healthy, most delicious egg salad you'll ever eat. Sure, it's not a total health wasteland-- it has a lot of protein. But your vegan frenemies will be the first to tell you that you can get all that protein from soy and peanuts without any of the fat or cholesterol, and they'd be right.

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Start with four eggs, the biggest you can find, the fresher the better. Put them in a pot and submerge with water. Add a tablespoon of white vinegar to the water and salt it generously. Bring the water to a roaring boil, then cover the pot. Reduce the flame to just over a simmer, and cook for six minutes.

When you're done, run the eggs under cold water. Crack 'em and chop 'em up. See how perfect that boil is? Look at how sunny that yolk is as opposed to the usual chartreuse of hard-boiled eggs.

Next, add your mayo-- just enough to mix everything together. To that, add the juice of half a lemon, a handful of chopped fresh dill, a handful of chopped fresh mint, and some freshly ground black pepper.

Now here's the fun part: fry six strips of bacon until nice and crispy. Crumble them, and mix them with the egg salad.

Pop all of that in the fridge overnight, and taste the next day. Salt it to taste.

You can eat it with a spoon or on rye bread with arugula, which is how we prefer to eat everything.



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