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Mrs.  Sandy  Schultz
Principal
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Principal's Corner

Broadview Faculty Recipe of the Week--Sandy Schultz

Image for Broadview Faculty Recipe of the Week--Sandy Schultz

 Bacon Cheddar Egg Salad

·        6              eggs

·        4              slices bacon

·        1/2           cup mayonnaise

·        1             tablespoon mustard

·        1/2          teaspoon vinegar

·        1            teaspoon dried parsley flakes

·        1/2         teaspoon salt

·        1/2         teaspoon pepper

·        1/4         cup grated cheddar cheese

·        INSTRUCTIONS

·        Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes.

·        Run the eggs under cold water or place them in an ice bath until cold.

·        While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon.

·        Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine.

·        Stir in the bacon and cheddar.

·        Serve as a dip with crackers or between bread as a sandwich.

 

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