This is an easy, creamy and flavour-packed, Egg Salad recipe the whole family will love. Cook your bacon until crispy as it adds a lovely texture to the salad. The Egg Salad goes perfectly with BBQ meat and a green salad and the leftover Egg Salad is even tastier the next day. Use an organic mayonnaise made with healthy oils or it's really easy to make my homemade Egg Mayonnaise recipe (link to Mayo recipe). I've lined my serving dish with a couple of lettuce leaves and garnished the salad with a little bacon, spring onion and parsley.
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Firstly put aside a little cooked bacon, sliced spring onions and parsley to garnish the egg salad when serving.
Add the mayonnaise, yoghurt, mustard, spring onions, parsley, garlic powder, salt and pepper to a large bowl. Stir to combine well.
Chop the eggs into bite-size pieces and add to the bowl with the crispy chopped bacon and stir through gently to coat with the mayo mixture.
Transfer to a serving dish and add the garnish on top.
Store leftovers covered in the fridge for up to 3 days.
You will find my Egg Mayonnaise recipe here.
I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.
Choose grass-fed bacon that is nitrate free to avoid added chemicals and additives.
A basic egg mayonnaise can be used as a base to make sauces and dressing. Use a mild flavoured healthy oil when making mayonnaise. My Egg Mayonnaise recipe can be found here or on page 207 of 'The JOYful Table' cookbook.
You will be able to find a recipe for cultured coconut yoghurt online using grass fed gelatin or tapioca starch for thickening. If purchasing a commercial yoghurt, read labels as many use vegetable gums and additives. Coconut yoghurt can be made in a yoghurt maker or a Thermomix machine. If you can tolerate some dairy natural organic Greek yoghurt can be used in it's place.
Mustard is a condiment made from various varieties of seeds from the mustard plants (white or yellow mustard, brown or Indian mustard and black mustard). The seeds are ground to make different kinds of mustard. Dijon mustard is made when ground into a paste with added ingredients like water, salt, lemon juice and flavours and spices. It is a much milder mustard and is excellent to add to sauces and dressing.
Other names for spring onion are scallion or green onion. They have hollow green leaves and a small root bulb and can be eaten raw or cooked. The green tops are also used sliced or chopped as a garnish. The green tops are a good source of vitamin C and beta carotene.
Parsley would be the most widely used herb worldwide. The two main varieties of this herb are curly parsley with ruffled leaves and Italian parsley with flat leaves. In general flat-leaf parsley has a more robust flavour than the curly leave parsley. Its fresh green flavour and colour can be much more than just a garnish. Both kinds of parsley may be used in cooking. Fresh parsley contains useful amounts of vitamin C, calcium, iron and potassium. Parsley is also high in bioflavonoids and other anticancer compounds.
Garlic powder is ground, dehydrated garlic. Where possible purchase an organic brand that doesn't contain anti-caking agents or fillers. I use the 'Simply Organics' brand.
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.