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For Electric Cooperative Members

Egg salad lovers, this one’s for you. Bacon and sun-dried tomatoes add savory flavor to this classic sandwich filling. Any mustard from yellow to grainy Dijon works well for this spread.

6 eggs
2 tablespoons cider vinegar or lemon juice
6 slices cooked bacon, coarsely chopped
1/4 cup sun-dried tomatoes, coarsely chopped
2–3 green onions, diced
1/4 cup mayonnaise
1 tablespoon mustard
1 teaspoon garlic powder
Salt and ground black pepper, to taste

1. To hard-boil, place the eggs in a medium pot and fill with water until they are covered. Add vinegar and a dash of salt. Bring the water to a boil, then cover and reduce heat to low. Cook the eggs 8 minutes, drain and place the eggs in an ice bath to cool.

2. Once completely cooled, peel the eggs and chop into bite-size pieces. Place in a bowl along with the remaining ingredients. Stir well to combine, then taste and adjust seasoning as needed. Serve with crackers or vegetables or as a sandwich.

Serves 4–6.

April 2023 Recipe Contest