EGG SALAD

EGG SALAD 12 eggs, hard boiled 1/2 cup mayonnaise 1 teaspoon mustard 1/4 teaspoon celery seed 1/4 teaspoon paprika ` 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1/4 cup green onion, diced 1/4 cup cooked bacon, crumbled 2 tablespoons chopped shallot, for garnish (optional) BOIL EGGS In a large pot, arrange the eggs in one layer. Fill with water until about 1/2-inch above the eggs. Bring the pot to a boil, cover, and remove from the heat. Let sit for 14 minutes. While the eggs are cooking, prepare an ice water bath in a large bowl. Once the eggs are done, transfer them to the ice water bath using a slotted spoon. Let cool for 1 to 2 minutes. Peel the eggs under water and pat dry with a paper towel and then chop. EGG SALAD SANDWICH Add chopped eggs to a large mixing bowl. Stir in the mayonnaise, mustard, celery seed, paprika, salt, pepper, green onion, and bacon. Add about 1 cup of the egg salad to a croissant or sandwich bread. (Add lettuce, tomato, or whatever ingredients you prefer on your sandwich!) RECIPE NOTES I find that this recipe is perfect as-is for egg salad sandwiches. If you are making this recipe to serve as egg salad, you can add a bit more mayo to make it creamier.