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Egg Salad, redux

Last time my mother attacked me with eggs, I made the egg salad from the Cook’s Illustrated recipe. Well, Mama Tsoi attacks again, this time she included 3 watermelons, 3 pounds of cherries and 4 dozen eggs. This time, I decided to go back to my favorite recipe based on Martha Stewart’s. It’s supremely simple and delicious.

 

Mix 12 hard boiled eggs (chopped) with ½ a pound of bacon (diced and fried), a ½ cup to ¾ cup of mayo (your liking) and minced scallions (2 to 3 stems). Mix and serve as a sandwich, or on crackers.

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