How to Make Egg Salad

It's delicious schmeared on a bagel, as a sandwich filling, or served as a salad scooped in a ball on top of lettuce with garnishes of tomatoes and cucumber slices.

Instructions

Difficulty: Easy

Things You’ll Need:

• 8 large eggs, hard boiled
• 4 tablespoons mayonnaise (or more to taste)
• 1/2 teaspoon salt (or more to taste)
• 1/2 cup finely chopped onions (more if you love onions), optional
• 1 1/2 tablespoons canola oil
• 4 strips of freshly made, crisp bacon, crumbled, optional

1. Mash the hard-boiled eggs. Don't mash them too fine.
2. If using onions, heat the oil in a skillet and add the onions. Sautee until they turn golden brown.
3. Add the onions or bacon (or for the ultimate version, both!), mayonnaise, and salt to the chopped eggs and mix thoroughly.
4. Taste and adjust the level of salt. If you like a creamier texture, add a little more mayonnaise.
5. Serve in a bowl if using as a brunch spread. If serving as a lunch salad, surround a generous scoop with lettuce, tomato wedges, and sliced cucumbers.