Difficulty Hard
Cook Time 0 min
Heat Medium 🌶🌶
Eggsalant Everything Egg Salad takes classic egg salad to new heights with hard-boiled eggs, crispy bacon, and a medley of vibrant veggies like jalapeños and cherry tomatoes. The creamy blend of mayo, mustard, and a kick of red pepper flakes creates an addictive flavor profile. It's a fantastic spread for sandwiches or can be enjoyed right out of the bowl!
✨ AI Summary Step-by-Step Cooking Guide Ingredients 12 hard boiled eggs, chopped 8 strips bacon, cooked crispy and crumbled 1/2 cup dill pickles, finely chopped 1/2 cup celery, finely diced 1/4 cup red onion, finely diced 2 jalapeños, seeded and minced 1/2 cup cucumber, diced 1/2 cup red bell pepper, diced 1 cup cherry tomatoes, halved 3 tablespoons fresh dill, chopped 2 tablespoons fresh parsley, chopped 1 teaspoon fresh thyme leaves 3/4 cup mayo 2 tablespoons yellow mustard or whole grain mustard 1/4 cup sour cream 4 oz goat cheese, crumbled 2 tablespoons fresh lemon juice 1/2 teaspoon red pepper flakes 1 teaspoon black pepper Optional: 1 cup corn kernels (fresh or canned, drained) Optional: 1 cup croutons, chopped Optional: 2 medium potatoes, boiled and diced Optional: 1 avocado, diced Directions 1 In a large mixing bowl, combine the chopped hard boiled eggs, crumbled bacon, pickles, celery, red onion, jalapeños, cucumber, red peppers, and cherry tomatoes. 2 In a separate small bowl, whisk together the mayo, mustard, sour cream, lemon juice, red pepper flakes, and black pepper until smooth. 3 Add the dill, parsley, and thyme to the egg mixture, then pour the dressing over everything and gently fold together until well combined. 4 Fold in the crumbled goat cheese, being careful not to mash it completely — you want some chunks. 5 Taste and adjust seasoning with more pepper, lemon juice, or salt if needed. 6 If using any optional ingredients (corn, croutons, potatoes, or avocado), gently fold them in just before serving. 7 Cover and refrigerate for at least 30 minutes to let the flavors meld together before serving.
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