Whenever I take this salad (or in the form of deviled eggs) to a party, I get rave reviews. It’s not your Grandma’s egg salad. It comes with a (tiny) kick and packs lots of flavor!!
Egg Salad
This is one of my favorite summer salads to make. You can also modify it by not chopping the egg whites and use the yolk mixture to make deviled eggs.
- pressure cooker
- saute pan or griddle
- mixer
- 1 dozen eggs
- 2 tbsp yellow mustard
- 2 tbsp pickled jalapenos
- 4 slices bacon
- 1/2 cup sour cream
Cook eggs in pressure cooker. Lay each egg gently on rack in bottom of pressure cooker. Add 1 cup water. Cook on manual for 10 minutes. When timer goes off, do immediate release of steam (carefully). Add cold water and ice to fill line. Set timer for 10 minutes. Peel immediately.
While eggs are cooking, fry the bacon in skillet or on griddle.
Chop jalapenos, bacon in food processor.
If making egg salad, chop eggs. If making deviled eggs, slice each egg in half and scoop out yellows.
Add all ingredients (except egg whites if making deviled eggs) to mixer and mix on low speed just until all ingredients are mixed. For egg salad, do not over mix as this will cause egg whites to break down too much. Depending on how "creamy" you like your egg salad, you may have to add more sour cream. I've found the 1/2 cup works perfect for my taste.
If making deviled eggs, scoop a little of the mixture into the inside of each egg white until all the mixture is used.
Chill and serve.
Radley West 