Bacon and Egg Salad Sandwich

I mentioned earlier this week, just how much I LOVE bacon and eggs.  Here’s a bacon and egg recipe that’s not necessarily for breakfast but makes a delicious, easy-to-fix lunch or dinner.  The first time I made this, I had leftover deviled eggs from a New Year’s Eve party and just chopped them all up and added bacon.  The entire family loved it, so it ended up on the menu again, only this time I didn’t have leftover deviled eggs to start with.  The eggs, mustard and mayo make a very creamy egg salad and the bacon adds just the right balance of crunch and saltiness.  I think next time, I’ll add just a little dill pickle relish.  I hope you’ll give it a try.  I’m not too happy with the photo of the sandwich… I almost forgot to take one and the lighting was not so good.  By the time I tried to make it better in Photoshop, I just wasn’t in the mood and just couldn’t seem to get it right.  Oh, and I totally forgot to take a photo of the Bacon and Egg Salad with the dressing all combined… can you say, airhead?  Take my word for it, this Bacon and Egg Salad is delicious!  Sometimes simple recipes are the absolute best.

Bacon and Egg Salad Sandwiches-1

8 large hard boiled eggs

8 slices bacon, fried crisp and chopped (I used thick-sliced pre-cooked bacon from Costco–it’s the best!)

1/2 cup mayonnaise

1 heaping tablespoon yellow mustard

2 tablespoons dill pickle relish (optional – I will definitely do this next time)

Your choice of sandwich bread

Chop or grate boiled eggs and place in a medium sized bowl.  (Instead of chopping mine, I put them through an egg slicer horizontally and sliced them and then picked up each entire sliced egg immediately, keeping it together, and put it back through the egg slicer again, but this time vertically.  Easy Peasy and they were “chopped” in no time).

Add your bacon to the bowl and combine chopped eggs and bacon.  Then add your mayonnaise and yellow mustard and mix well.

Spread on your choice of sandwich bread and enjoy!  Told ya it was easy.  🙂

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Apple Coleslaw

Spring has officially sprung!  Well at least here in Texas it has, with a forecasted high of 75 degrees today.  Warmer weather means grilling and smoking on our back patio.  Last night I put a 10 lb. Boston Butt on the Smoker and woke up this morning to some “fall apart tender” smoky meat.  I’ll save that one for another day, because today we’re focusing on the supporting star, our favorite Coleslaw.

You say you don’t like coleslaw?  Really?  Well try this one, then.  Before trying this recipe, my boys wouldn’t touch coleslaw with a 10-foot pole.  They do however, LOVE apples, and this coleslaw recipe is chock full of gala and granny smith apples.  It’s tangy and crunchy with a hint of sweetness from the brown sugar in the dressing.  It’s our absolute favorite and a must anytime BBQ is served at the Campbell House.  Today it’s being paired with Smoked Pulled Pork.  Is it lunchtime yet?

By the way, that little mandolin thingy is my trusty Boerner V-Slicer.  Besides my chef’s knife, it is probably the 2nd most used kitchen tool I own.  It’s awesome for slicing, dicing, mincing or julienning.  I got mine from Ebay, but I’m sure Amazon has them too.

Apple Coleslaw  

(Makes 6-8 servings)

3 cups coleslaw mix

1 unpeeled gala apple, cored and chopped finely or julienned

1 unpeeled granny smith apple, cored and chopped finely or julienned

1 carrot, grated (optional, since there’s already some in the coleslaw mix)

3 green onions, finely chopped

1/3 cup mayonnaise

1/3 cup brown sugar

1 tablespoon lemon juice

In a large bowl, combine the coleslaw mix, gala apple, granny smith apple, carrot and green onions.  In a small bowl mix together the mayonnaise, brown sugar, and lemon juice.  Pour dressing over the salad and mix to combine; refrigerate.

Adapted from Allrecipes.com