I loved the sounds of this recipe from the moment I looked at it because the egg salad isn’t sweet. Instead of pickle relish, there’s horseradish and cayenne pepper, if you want it. I added arugula to boost the peppery quality, but you could also add tomatoes, lettuce, even more onion to taste.
To chop the eggs quickly and finely, I placed them in the food processor and pulsed it for about 10 times.
Egg Salad With Bacon and Pecans
12 hard-cooked eggs, peeled and chopped
1 cup finely chopped celery
1/4 cup finely chopped green onions, (green part only)
3/4 pound bacon, chopped, cooked crisp and drained
2 teaspoons prepared horseradish
1 cup mayonnaise
1 tablespoons Creole mustard
Salt, to taste
Black pepper, to taste
Cayenne pepper, to taste
3 tablespoons chopped pecans
1/2 cup chopped parsley
Combine the egg, celery, onion and bacon in a large mixing bowl.
Combine the horseradish, mayonnaise and mustard, and fold into the salad. Season to taste with salt, pepper and cayenne. Add the pecans and parsley, and mix gently.
Serve at room temperature or chilled.
Makes 8 servings.
From “Pecans” by Keith Courrégé and Marcelle Bienvenu