Breakfast: Tangy Bacon Egg Salad

Ingredients

5 Large Eggs (Hard boiled)
1/4 Cup Mayonnaise
3 Slices Bacon
2 Tbsp. Bacon Fat (All fat rendered)
1/4 Medium Red Onion
2 tsp. Dijon Mustard
1/4 tsp. Cayenne Pepper
1/4 tsp. Black Pepper

Instructions

1. Slice up your bacon into thin slices and add them to a pan on medium heat.
2. Let the bacon cook on medium heat. It takes longer than if you are to fry it fast, but in my opinion it comes out better.
3. While the bacon is cooking, slice up your 1/4 red onion.
4. Keep letting it cook, we want it extra crispy. It will add great texture to the egg salad.
5. The bacon looks done! Nice and crisp.
6. Take out your bacon, keeping as much of the drippings in the pan as possible. Rest your bacon on paper towels to cool off and get extra crispy.
7. You should have some hardboiled eggs previous made. Add your bacon drippings to them. Please excuse my disastrously peeled eggs here, I had used a different method of boiling eggs than what I had posted and they turned out pretty terrible.
8. Add your chopped red onion to the eggs.
9. Add your 1/4 cup of mayonnaise, and 2 tbsp. dijon mustard. Mix the eggs up well, smashing them until desired consistency.
10. Add your cayenne pepper and black pepper to the egg salad and mix it well.
11. Finally, add your bacon to the mix and fold it in gently. We want to keep the texture of the bacon chunky and crispy.
12. Serve it up, enjoy!

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