Use Those Extra Hard Boiled Easter Eggs To Make This Bacon and Red Pepper Roasted Egg Salad. It is excellent in sandwiches, wraps or salads.
*I’m partnering with the Ohio Poultry Association to share Easter hard boiled egg recipes.
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When I was younger, my parents would host an Easter egg hunt every year for me and my brother and sisters. We decorated hard boiled eggs to hide them and then she filled the plastic eggs with candy as well. Each of us also received an Easter basket loaded with sweets and treats. We also had a basket during high school, although those baskets seemed to get smaller and smaller each year.
I have done the same for my children since they were little. When they were kids, they would put jars of carrot-based baby food in their baskets, then when they got older I started making a large peanut butter egg for each of them. When they were old enough to decorate eggs, I just couldn’t do it. All those glasses of colored water with kids trying to dip their eggs scared the hell out of me!
Oh, we still decorate eggs, but not like my mom did for us. So, I’m sure you’re wondering how those eggs got colored back then. Our kids grew up coloring their eggs with non-toxic markers. It took all the stress out of decorating the eggs. No more liquid stain cups for this family!
Be sure to plan ahead if you plan to decorate eggs with your children. Older eggs tend to peel more easily, so buy a dozen or more a week or two in advance so you’ll be ready when you need to boil them. Also, I like to boil the eggs the day before so they have time to cool completely. Plus, if your kids get as excited as mine, you’ll be ready to go first thing in the morning.
Cover the eggs with cold water, then bring the water to a boil. Cover the pot with a lid and turn the heat down to very low for 10-12 minutes. Do not overcook eggs as this causes a green ring around the yolk. Immediately run the eggs under cold water to prevent them from cooking.
Peel the eggs once they have cooled and store in the refrigerator in a sealed container. Unless you’re using them for your Easter egg hunts. Then ask your children to decorate the eggs in their favorite style. Someone’s bookmark?
Make sure the eggs are not out of the refrigerator for more than 2 hours. It’s a good idea to count how many eggs you have if you plan to hide them. My kids know they have to find every egg we hide within a certain time, otherwise those eggs can’t be reused.
When the Ohio Poultry Association asked me to create an egg recipe, I was excited to change our eggs. Most days we try to eat very healthy and eggs are a great way to include protein in our diet. We love eating them peeled with a little salt, in this Avocado Shrimp Salad on the Cob, or mixed into a rich egg salad.
Until recently, I used a fork to mash and cut eggs. Honestly, she was scared to cut those eggs because it seemed like it would take forever. Then I bought a pastry blender and it literally takes seconds to chop the eggs.
Okay, maybe a minute when you have 12 eggs in a bowl. But seriously, it’s definitely one of the best purchases I’ve made lately.
Last year I had the opportunity to visit an egg farm in Ohio. There I could see how the eggs go from the hen to the conveyor belt where they are washed, inspected and disinfected. From there they are packaged and shipped to stores.
For me it was great to see how many eggs go through a farm and how much love is given to the hens. You can read more about this taco egg muffin cup post.
Adding bacon and roasted chili to this egg salad made it disappear very quickly. My husband is generally not a big fan of egg salad. . . he doesn’t like all the extra white “mush” as he calls it.
So for this recipe I cut back on the mayonnaise and yogurt, and it was a happy camper. The extra bacon and peppers added fun flavor and texture to the classic egg salad. This will definitely be done again with all those Easter eggs in the next few weeks.
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Bacon and Red Pepper Roasted Egg Salad
4 cups of egg salad
Roasted chili and bacon add a fun twist to traditional egg salad. This is the perfect way to use up those extra Easter eggs.
12 large eggs
¼ cup mayonnaise
¼ cup plain Greek yogurt
2 tablespoons of mustard
½ teaspoon of salt
½ teaspoon pepper
½ cup cooked bacon crumbled
½ cup diced roasted red bell pepper, patted dry with paper towels
- Place the eggs in a large pot and cover with water. Bring to a boil, then cover and lower the heat.
- Cook for 10 minutes. Remove from heat and drain hot water. Fill with cold water and add ice cubes.
- Peel the cooled eggs and cut them into small pieces.
- Mix mayonnaise, yogurt, mustard, salt and pepper. Add to the eggs and mix well.
- Add the bacon and roasted red pepper and mix gently.
- Serve over your favorite type of bread or salad. Keep refrigerated.
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Yield: 8 Servings: 1
Amount per proportion:
Calories: 189 Total Fat: 14g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 287mg Sodium: 411mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 12g
Nutrition data is an estimate and is not guaranteed to be accurate. If you need special dietary advice, please consult a registered dietitian.
Did you make this recipe?
Here are some other egg recipes from some of my friends to help you use up those Easter eggs:
Homemade Caesar Salad Dressing from Shugary Sweets Buffalo Prawns Lemon Deviled Eggs for Lulu Basilmomma Southwest Deviled Eggs Jalapeno Popper NeighborFood Deviled Eggs
* I was awarded by the Ohio Poultry Association for this recipe and post. But every opinion expressed is 100% my own. Thank you for letting me share the brands and companies I use and believe in.
The post Roasted Red Pepper and Egg Salad with Bacon first appeared on Recetas Latinas.