By Perre Coleman Magness, The Runaway Spoon
6 strips of bacon
6 eggs
1 tablespoon Dijon mustard
1/2 cup mayonnaise
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1. Cook the bacon strips until very crispy. Drain on paper towels, patting off as much grease as possible. Leave to cool, then chop into small pieces.
2. Place the eggs in a saucepan and cover with water. Bring the water to a boil, then cook the eggs for 7 minutes. Fill a bowl with ice cubes and water, and when the 7 minutes is up, remove the eggs to the ice water and leave until cool. Peel the eggs, rinse off any shell bits and pat dry with paper towels. Slice two eggs in half and scoop the yolks into a bowl. Add the mustard, mayonnaise, salt and pepper and mash until smooth. Add the chopped bacon. Dice the whites and remaining whole eggs and add to the bowl. Gently stir until the mayonnaise has coated the eggs and bacon. Add more pepper or salt to taste.
3. Refrigerate, covered, for at least an hour or until ready to serve. The salad will keep in the fridge for 3 days.
4. Makes about 3 cups, enough for 4 well-stuffed sandwiches. Easily doubles.
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