Directions
- 1Hard boil the eggs.
- 2Place the eggs in an ice bath.
- 3Peel the eggs under water to make peeling easier.
- 4Chop 8 eggs and mash 4 eggs.
- 5Mix the mashed eggs with mayonnaise, Dijon mustard, celery, white vinegar, white pepper, and green onion.
- 6Add salt to taste.
- 7Refrigerate the egg salad for at least 3 hours.
- 8Spread the egg salad on the bread slices and add bacon.
Ingredients
- 12 large eggs
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 0.25 cup celery
- 1 tablespoon white vinegar
- 0.125 teaspoon white pepper
- 1.5 teaspoons kosher salt
- 3 tablespoons green onion
- 2 slices white bread
- 2 slices bacon
Equipment
potbaking sheetsmall bowlswhiskknifecutting boardice bathcontainer with lid
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