It’s almost Easter time! time for eggs, eggs and more eggs….. And a couple of other ingredients to spice it up a little bit. Do add this creamy egg salad with bacon to your brunch table!

15 minutes
Easy
0 – 5 euro pp

Ingredients for 1 cup.:

How to prepare it:

Pre-heat your oven to 200 degrees. Cover the baking tray with some paper. Put the slices of bacon on top. Once the oven is hot you can put the bacon in the oven. Bake them for approx.. 10 min (depending on the thickness of the slices.

Boil the eggs for 10 minutes so that the yolk is coagulated. Cool the eggs down with really cold water. Once they are cooled down, peel of the shell. Cut them in half and take out the yolk. Use a fork to grind the yolk, until it’s almost smooth. Cut the egg white into small blocks and add them to the yolk. Add the mayonnaise, creme fraiche, lemon juice and some salt and pepper and stir firmly. Chop the parsley. Add the parsley to the mix and stir again. Try the spread to see if you like the taste. You can always add some extra lemon juice, salt and pepper to spice it up a bit.

Crumble the bacon and stir it through the salad, finish the salad off with some chives.