Bacon and Egg Salad is a good reason to move the traditional breakfast to a less than traditional lunch or summer dinner. Try it for yourself.

This egg salad recipe is unique becaue most of us associate bacon and eggs with a heavy breakfast and not a light lunch. This salad is truly tasty and different from the average salad concept; that’s even more reason to try it out. I use pancetta rather than bacon and a couple of ounces less because it gives a much stronger taste – however it is saltier so be careful how much seasoning you add. Submitted by David McCarthy, Australia

Ingredients

• 12 hard-boiled eggs, peeled & chopped
• 6 celery ribs (stalks), chopped
• 5 scallions or green onions (Spring onions), sliced
• 12 ounces (340 grams) bacon cut in 1″ squares. Cooked crisp & drained (I prefer using a lesser amount of pancetta, but the choice is yours.)
• 2 Tbsp caraway seeds
• 4 Tbsp prepared white horseradish, drained
• 1 cup mayonnaise
• Salt & freshly ground black pepper to taste
• 1/2 cup chopped fresh parsley

Method

Gently toss the eggs, celery, scallions, bacon & caraway seeds together in a medium-size bowl to combine.

Mix the horseradish and mayonnaise and fold into the salad.

Season to taste with salt & pepper. Garnish with parsley.

Bon appetit.