What exactly is grown-up egg salad?
Well, you guys, it’s quite simple. It’s the same delicious egg salad we’ve all loved over the years, but it’s souped up with some other delicious ingredients and techniques for extra nutrition, flavor and to be all fancy-schmancy. i.e. grown up! Any time I can feel chef-y at home when making meals, I’m all over it.
So what are the extra delicious and nutritious touches, you ask?
- Some greenz, a.k.a. arugula (or spinach, kale, spring greenz, whatever you have at home) – they’re so pretty
- Bacon – really no explanation is needed, but crispy bacon crumbles makes egg salad TO DIE FOR
- Whole grain mustard instead of yellow – I love yellow mustard, but whole grain mustard elevates egg salad and makes it fancy-schmancy
- Freshly cracked black peppercorns – I use this in every dish I make, but just in case you’re not, I want to remind you to start using it 😉
- Sourdough bread – It’s the world’s best bread
- Wedges of perfectly boiled eggs – Instead of mashing it all up; we eat with our eyes!
Pretty simple, right? And super fun!
Idk, there’s just something about this egg salad that makes me happy.
- 8 large eggs
- 4 Tbsp. real mayonnaise
- 2-3 tsp. whole grain mustard
- ¼ tsp. coarse salt
- ¼ tsp. ground black pepper
- 4-8 slices lightly toasted sourdough bread
- Handful baby arugula
- 2-3 slices cooked bacon, crumbled
- Place eggs in a large saucepan and cover with cold water. Place pot on the stove on high heat, bringing water to a full boil. Shut the heat off and cover the pot with a fitted lid. Set the timer for 18 minutes, then remove from the stove and drain. Place the eggs in an ice water bath and allow to completely cool.
- Peel eggs, then chop each egg into small wedges and place in a bowl. Add mayonnaise, mustard, salt and black pepper and stir to combine. Taste and adjust seasoning, if necessary.
- Serve on sourdough toast with arugula and crumbled bacon.