Ingredients:

  • 8 Large Eggs
  • 4 strips (about 4 oz) Thick-Cut Smoked Bacon
  • 1/2 cup full-fat Mayonnaise
  • 1 Tbsp Dijon Mustard
  • 1 tsp White Wine Vinegar (or lemon juice)
  • 5 oz Mature (Sharp) Cheddar Cheese, finely grated
  • 1 Tbsp Fresh Chives (optional), finely snipped
  • 1/2 tsp Salt, to taste
  • 1/4 tsp Freshly Ground Black Pepper, to taste
  • 8 slices Bread (Sourdough or farmhouse loaf)
  • Softened Butter or Margarine (optional), for spreading

Instructions:

  1. Boil the Eggs: Place eggs in a saucepan and cover with cold water by one inch (2.5 cm). Bring to a rolling boil over high heat, then immediately turn off the heat, cover, and let stand for 10 minutes.
  2. Cool and Peel: Drain the hot water and immediately fill the pan with ice water to stop the cooking process. Once cool, peel the eggs, rinse gently, and set aside.
  3. Cook the Bacon: Cook the bacon lardons in a frying pan over medium heat until uniformly crisp. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain thoroughly. Reserve 1 teaspoon of the rendered fat if desired.
  4. Mash the Eggs: Place the cooled, peeled eggs in the mixing bowl. Use a potato masher or a sturdy fork to coarsely mash the eggs, aiming for a chunky texture, not a smooth paste.
  5. Build the Dressing: To the mashed eggs, add the mayonnaise, Dijon mustard, and white wine vinegar (and the reserved bacon fat, if using). Stir gently until just combined.
  6. Fold in Flavour: Gently fold in the crispy bacon, grated Cheddar cheese, and chives. Season generously with salt and pepper. Taste and adjust seasoning based on the saltiness of the bacon.
  7. Chill (Crucial Step): Cover the bowl and refrigerate for at least 30 minutes. This allows the flavours to properly marry and firms up the mixture, making it easier to spread.
  8. Prepare the Bread: Lightly toast the bread, if preferred. To prevent a soggy bottom, lightly spread a thin layer of butter or margarine edge-to-edge on each slice.
  9. Assemble and Serve: Spoon a generous helping of the chilled egg salad onto one slice of bread. Top with the second slice, cut diagonally, and serve immediately.