Loaded EGG Salad
Summer is almost here!
Well in Texas it’s already been in the 90s this week so those summer & pool feels are in full swing.
I’ve been wanting to write out one of my own recipes that I love to throw together on these warm days & I finally got around to it.
This post is ALL about a favorite summer recipe, LOADED EGG SALAD. Trust me when I say, you’re gonna want to try it!
The prep for this one requires a lot of dicing and chopping. I assure you though it’s a must save for all of the basic cooks out there!
Here’s the rundown on the prep:
The EGGS…
We love eggs in our home. You’ll always find at least a dozen in our refrigerator. The recipe calls for 8 hardboiled eggs so make sure you have that many available.
If you’ve never had success with the boiling process of eggs, here are my steps...
Bring a pot of water to a boil, gently drop those eggs in and boil for 13 minutes. Drain the water and rinse them under cold water for about 5 minutes.
Put them in the fridge until you’re ready to use them!
I can’t take complete credit for this method. My dad is the one that perfected the hard-boiling steps and deserves a shout out. It hasn’t failed me yet! :)
The VEGGIES…
I’m always looking for ways to include some healthy veggies into the things I make. Veggies are really the inspiration behind this egg salad!
Loaded with cucumber, celery, carrots, and red peppers this egg salad is a healthier version of a traditional recipe.
Dice them up nice and small!
The DRESSING…
Honestly, the creamy dressing is really what makes this so good in my opinion. The secret ingredient here is the onion & chive cream cheese. I’ve also subbed garden vegetable!
The dill is a must too! It will be super thick and that is totally fine. The veggies tend to make it a little more runny as it sits.
The chopped bacon and shredded cheddar are the final ingredients adding all of the extra goodness that makes up this recipe. Don’t skip them!
Once everything’s chopped up, the rest is history. Mix it all together really well in a large bowl.
Let’s talk SERVING.
You can eat this egg salad as a sandwich, with crackers or just with a fork. I prefer serving a big old scoop on a warm, buttery croissant!
I love a good recipe that doubles as a dinner and lunch. This is perfect for both. It also makes a great addition to any picnic or party. It’s seriously one of my families favorites, kids included!
Check out my recipe below & make sure to comment and share if you give it a try. I’d love to hear your thoughts!
