Here's a super quick and easy egg salad recipe I use with TONS of bacon which makes it so very yummy. We don't use eggs much around here, so its a good way to use the extras up before they go bad.
First off, fry up 5 pieces of bacon. Whether you want it crispy or soft is totally up to you.
Then, after it has drained, chop it up, (or tear, I find tearing it is easier and quicker), toss it in a bowl with 6 hard-boiled eggs which have also been chopped up. I suppose you could tear those, too, but that would be pretty messy.
Next, add a teaspoon of garlic powder and two teaspoons of onion powder to the mix. I like to use these in egg salad because I want the flavor of both, but don't necessarily want to bite into an onion or piece of garlic while noshing down on an egg salad sandwich. For some reason chunks of onion are perfectly, entirely acceptable in tuna salad, but not in egg salad. I'm weird that way.
Next, chop up a pickle slice. This was a kosher dill, the stacker kind that are sliced length-wise. If you use regular slices, I'd say use about 4, more if you like a very pickle-y flavor to your salad.
Add about 3 tablespoons of mayonnaise (I use the kind made with olive oil), half a tablespoon of spicy mustard, and stir it all up then salt and pepper it to taste and there you have it!
Pile it on a sandwich or a salad - either way it is delicious and super simple!
The Wookie Wifey