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This makes really good egg salad sandwiches. Add bacon slices, tomatoes and lettuce and you have an ESBLT. Also easily changed to normal deviled eggs (I adapted it from a deviled egg recipe)
Adapted from Mr. Food
Difficulty: Easy
Servings: 6
Prep Time: 15 minutes Cook Time: 12 minutesIngredients
12 Eggs
½ cup + 1 Tablespoon Mayonnaise
1 teaspoon Sour Cream
1 ½ teaspoon Dijon Mustard
1 teaspoon Fresh Lemon Juice
¼ teaspoon Black Pepper
1/3 cup Crispy Bacon, chopped
¼ cup Sharp Cheddar Cheese, finely shredded
2 Tablespoons Green Onion, chopped
Directions
1. Hard-cook the eggs. Meanwhile, fry up some bacon.
2. After eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a bowl and finely chop the white halves.
3. Mash the yolks with a fork. Add the rest of the ingredients along with the chopped up white halves to the yolks. Mix together well.
4. Refrigerate until ready to serve.
Categories: Dairy, Eggs, Old-Fashioned, Other Salads, Salads, Sandwiches
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