Southern Chunky Egg Salad Recipe
Loaded Southern Egg Salad with Bacon Recipe delivers just what it promises - It's a Southern Egg Salad - plenty of mayonnaise, no mustard - loaded to bear with Hot Sweet Pickles, Red Onion, Garlic and, of course, Bacon.
Materials
- 1 dozen Eggs hard boiled and peeled
- 1 1/2 - 2 cups Fire and Ice Pickle Chips (See Notes below for recipe (Coming Soon)) or Bread and Butter Pickles or Sweet Pickles, of your choice. Or, alternately, use store-bought Sweet Pickle Relish
- 1 1/2 cups minced fresh Red Onion
- 1/4 cup Garlic Powder
- 24 slices Bacon fried crisp and crumbled
- 1 cup Mayonnaise, or more as needed, (We always use Duke's)
- Salt and freshly ground Black Pepper to taste
Instructions
- With a fork, mash hard boiled eggs on a plate. Place mashed eggs in a small bowl.
- Finely chop the pickles.
- Add chopped pickles (or relish), minced onion, garlic powder and bacon crumbles.
- Add in plenty of mayonnaise to bind the ingredients together. Start with 1 cup. Mix well. If needed, add more mayonnaise.
- Salt and pepper, to taste.
Notes
Link to Fire and Ice Pickle Chips Coming Soon.