Wednesday, January 18, 2017

Breakfast Egg Salad Recipe

For Christmas, my mom got me a new cookbook. It's called "Eating in the Middle" by Andie Mitchell. This cookbook has a lot good recipes that aren't considered to be super healthy but they aren't considered to be super bad for you, either. In essence, the recipes in this cookbook fit into my lifestyle perfectly.

One of my new favorite recipes from "Eating in the Middle" is the breakfast egg salad. For some reason, before reading this cookbook, I had never thought of egg salad as a breakfast option. It's been life-changing. What a brilliant, easy and delicious idea!

savory egg salad recipe

I changed up the recipe to suit my own taste, leaving out the onions and chives but, adding pickles instead. It may sound like a weird move, but it turned out great!


6 hard boiled eggs, mashed with a fork
4 slices cooked bacon, crumbled
2 - 4 dill pickle sandwich stackers, diced
4 tbsp mayo
2 tsp mustard
salt + pepper

egg salad recipe

Mix it all together for an amazing breakfast option that lasts for a couple days in the fridge {as long as you don't eat it all, first}! I imagine this egg salad could last up to three days refrigerated but, ours never lasts longer than two, because we eat it all up that quick. 

This is a recipe that is so simple, my toddler can whip it up. It's also just as quick as it is delicious and filling. We can't get enough of it over here!

Readers, have you ever had egg salad for breakfast? Let me know if you give this one a try!

1 comment:

  1. I love egg salad--love the idea for breakfast. Thanks for the inspiration!