Delicious Egg Salad
A creamy egg salad with bacon bits, peas, paprika powder, and a good helping of mayonnaise.
Servings: 4 servings
Ingredients
- 8 eggs
- 2 bacon rashers
- ½ medium onion finely chopped
- 1 teaspoon smoked paprika powder to taste
- black pepper to taste
- 3 tablespoons mayonnaise heaped
- ½ teaspoon mustard
- 1 teaspoon fresh garlic chives chopped
- 1 tablespoon fresh parsley chopped
- 2 tablespoons green peas frozen
- salt to taste
- 2 tablespoons vinegar
Instructions
- Place the 8 eggs in a pot and add some tap water to cover the eggs. Once the water has come to a boil, leave the eggs to cook for about 8- 10 minutes and then turn off the heat. Discard the boiling water and pour cold water into the pot with eggs. See note 1.
- Peel the eggs and chop them into smaller bits with a knife and set aside.
- In a pan, fry the bacon until crisp. Leave to cool and chop into smaller bits.
- Pour the vinegar over the chopped onions and leave for 5 minutes.
- In a large bowl, add the eggs, bacon and onions, peas, parsley, paprika powder as well as the mayonnaise. Add the vinegar from the onions as well.
- Taste and adjust as necessary for salt and other seasoning and store covered in the fridge until ready to eat.
Video
Notes
- There are a ton of different methods on how to cook the perfect hard boiled egg. I let the water come to a boil and then let that continue boil for 8-10 minutes. It has never failed me. Use whatever method works for you.