{"id":210,"date":"2017-03-27T23:00:19","date_gmt":"2017-03-27T23:00:19","guid":{"rendered":"http:\/\/www.theworkinglunchproject.com\/?post_type=recipe&p=210"},"modified":"2017-03-27T23:00:20","modified_gmt":"2017-03-27T23:00:20","slug":"egg-salad-sandwich-filling-green-onions-bacon","status":"publish","type":"recipe","link":"https:\/\/www.theworkinglunchproject.com\/?recipe=egg-salad-sandwich-filling-green-onions-bacon","title":{"rendered":"Egg Salad Sandwich Filling With Green Onions And Bacon"},"content":{"rendered":"

This\u00a0Egg Salad Sandwich Filling With Green Onions And Bacon, is a deluxe version of good old egg salad. Chopped capers, celery seed, and poultry seasoning, while simple ingredients, \u00a0help to make this special.<\/p>\n

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Photo: Cynthia Dalton<\/figcaption><\/figure>\n

You can take your bacon and eggs with you with this recipe for\u00a0Egg Salad Sandwich Filling With Green Onions And Bacon. It makes an excellent sandwich or wrap with sprouts and tomato slices.<\/p>\n

The inspiration for this was four lonely pieces of cooked bacon rattling around in my fridge with no place to go and plenty of time to get there.<\/p>\n

The thought process flowed simply. BLT? Nope, no lettuce. Bacon and eggs? Nope, don’t want to clean up a frying pan after cooking eggs. But still, bacon and eggs does sound good. Egg salad!<\/p>\n

Now, you might say there’d still be a pot to clean up. Well, sort of. More like a glass measuring cup.<\/p>\n

Anytime I intend to chop up eggs anyway, \u00a0I boil eggs\u00a0in the microwave.<\/p>\n

Here’s how: I get a large glass measure (8 cup measure) grease the inside, add cold water approximately a fourth of the way up from the bottom of the glass measure, carefully, one at a time, break individual eggs \u00a0into a small bowl, and then carefully, so as to not break the yolk, ease each egg into the water at the bottom of the glass measure until I have 6 eggs in the glass measure.<\/p>\n

These I microwave on high for 6 minutes. I then gently lift one out of the water with a slotted spoon and push with my finger tip on the yolk quickly (its hot) to see if its firm. If it isn’t (times will vary) I put everything back and, in 1 minute increments, cook the eggs a little longer.<\/p>\n

Once they’re cooked, I carefully separate them in the water with the slotted spoon, and transfer them to a shallow bowl, lined with paper towels, to let them cool.<\/p>\n

When the eggs are at room temperature, I transfer them to a bowl and chop them using two knives cutting through the eggs in the opposite direction from one another.<\/p>\n

This results in fluffy chopped eggs, an easier clean-up with the glass measure than I would have had with a frying pan, and the best part of all \u00a0\u2014 \u00a0I don’t have to fuss with peeling shells away from boiled eggs.<\/p>\n

Egg Salad Sandwich Filling With Green Onions And Bacon is budget-friendly, high-protein, and even low-carb if you omit bread and choose to use this as a filling for everything from grilled portabella mushrooms to avacados and tomatoes.<\/p>\n

Please try this recipe and let me know how you like it in the Comments section below.
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