Bacon Bloody Mary Egg Salad

By Tom421

Ingredients

• 6 hard boiled eggs, quartered
• 6 slices crispy bacon, roughly crumbled (we put ours in the toaster oven for 15 minutes at 400F)
• 2 cups roughly chopped celery stalks (include the leaves)
• 1/4 cup mayo
• 1/8 cup Worcestershire sauce
• 2 tablespoons tomato paste
• 1/2 teaspoon horseradish
• juice from 1/2 of a lemon
• Tabasco sauce, to taste (we did about 8 drops)
• 1/8 cup sugar
• 1 teaspoon salt
• 1 teaspoon coarse black pepper

Details

Servings 1
Adapted from blog.westonproducts.com

Preparation

Step 1

Place the celery into hand style food chopper and chop for about a minute, until the celery is at a rough dice. Add the remaining ingredients, with the exclusion of the eggs.

Chop for about 30 seconds, just to mix. Add the eggs, then chop again. Turn the handle just a couple of times (the egg will chop very easily, and you don't want mush—ours is a little over chopped, to be honest). Add the bacon and turn the handle a few more times, back and forth, just to crumble the bacon a bit more and integrate it into the egg salad.