Crispy Kale & Bacon Egg Salad

When you can’t find a recipe for something that you love, just make up your own! Tonight in search of a fun egg salad recipe I was lost in sea of basic recipes with standard ingredients. Don’t get me wrong, I love a classic egg salad but tonight called for something new.


Introducing crispy kale and bacon egg salad with homemade mayo

Perfect Hard Boiled Eggs. In a quest to perfect the hard boiled egg I texted a few friends for their advice on how to hard boil eggs. Seems simple enough right? Not one person I talked to had the same method. After a little online research I developed a game plan and was super pleased with the result. Here’s how I boiled em up:

  • Add eggs to a pot (no more than a single layer)
  • Add enough water to cover the eggs and bit more
  • Turn the burner on and allow the water to come to a boil
  • Allow the eggs to boil for 1 minute
  • Turn off heat, cover pot and move from the warm burner – let sit for 12 minutes
  • Remove eggs from water and chill in ice bath
  • Peel and enjoy!
Perfect hard boiled eggs - I like to leave them pretty chunk for egg salad

Perfect hard boiled eggs – I like to leave them pretty chunk for egg salad

Homemade Mayo. Everyone knows a classic egg salad requires high quality mayo. Of course we are fresh of out of mayo, after surveying a few alternatives like greek yogurt and sour cream I decided I wanted to stick to mayo and made my own. I’ll have a hard time ever buying mayo again after trying the homemade version.

  • Add 2 eggs, 1/8 tsp salt, 2 tablespoons white wine vinegar, and juice of half a lemon to a blender and mix
  • Slowly pour about 2 cups vegetable oil in while the blender is running and mix for a few minutes
  • Don’t stop there think of the fun versions you could make by adding roasted garlic, chive, cilantro, etc.

Without further ado – here’s the ingredients for my crispy kale and bacon egg salad.

  • 10-12 hard boiled eggs
  • 8 pieces of chopped, crispy bacon
  • 6 leaves of crispy kale (chopped and fried in the bacon fat after bacon as been removed)
  • 1/4 cup chopped pickles
  • 1/4 cup chopped celery
  • 1/4 cup green onions
  • About 2 tablespoons of mayo (or to taste)
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of yellow mustard
  • Salt, pepper to taste

If I have to explain why bacon in this salad – I’m not sure we can be friends


Don’t forget to add the greens


My creamy trio – Dijon, yellow mustard and homemade mayo


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