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.
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. 
