Mom's Egg Salad wwpp= 1pt Blue ( then you have to add the bread )

"Mom's Egg Salad" 

Updating this..

I am in the cooking mood, which is all the time, just thinking of home and of all the good things my mother used to make.

My Mom had 6 kids and I assure you we were always hungry. By the time we sat down at the table, we were ready to eat. During my years at home there wasn’t a lot of eating out; it was just a special treat. My mother went out of her way to expose us to all kinds of food, and cooked every day for us something always delicious. When she wasn't doing housework, laundry, homework, church work, gardening, paying bills, running us around, loving us and making sure we all grew up to be decent human beings...and in one complete statement, The MOM. She would also be milling around in the kitchen, whipping up special treats for holidays. My favorite was Columbus Day, she took a banana and put a sail in it like a boat, talk about creative. She was always making custards, cakes and treats. Another favorite of mine was the jello parfaits. Now in this day and time, what mom has the time to layer cool whip and jello in parfait cups and still run a house and family of 6 kids? Gosh, I can barely handle three. I remember all these with a fond and warm heart.

I think that is where I get my passion “to do it better than the restaurants” and to be frugal and use it all up. It is almost like I am programmed to get that last little bit of mayonnaise out of that jar. Funny right?

So today I am posting, “My Mother’s Egg Salad” if you have never had it this way, then it is worth a try. I find that also by letting it sit and hang in the fridge that the flavors marry more together. I eat this as a salad or as a sandwich. When I lived in New York City, at the restaurants you would order a salad plate and it would have three mounds on it, egg salad, tuna, and macaroni, served with crackers or bread. So sometimes I make this into a meal like that.


My Mother’s Egg Salad

items needed:

 

6 hard boiled eggs ( I used my left over easter eggs)

 1/4 cup of real bacon bits (you have to use bacon, turkey bacon just won't give you that taste)

1 tbsp of minced onion

1 tsp of yellow mustard

2tbs cup of reduced fat mayonnaise (you could use really how much you like, but remember to recalculate the points)

A dash of salt and pepper

 

Instructions:

 

1) In a pan warm up your real bacon bits, till a little crispy. (or you can add cold)

 

2) Break up your eggs and add the mayo, mustard and onion, when all broken up then add the bacon.

 

3) Add in the mayo..

 

I like this so much better after it sits for a day or so. A portion would be about what a large egg would be or so. I usually can't wait so I have a nice quick sandwich on diet bread.

 

For a portion size, I think about the size of a large egg. That is how I worked it.

 

Be sure to add points for your bread. I try to find the bread that is one point per slice.

Chunk up the eggs and add the rest and mix together.

I made this today and already enjoyed some of it. It warmed my heart, and left me thinking of home when I was little. How blessed I am for the life my mom created for me when I was young. I try every day to give my children the same that she gave to me, "paying it forward " for the next generation. I had a wonderful childhood and a wonderful Mom and Dad. My siblings weren’t so bad either.

Take the time today to find something to remind you of home. Home is where the heart is, no matter how far away you are. Deep inside your heart and mind are the memories that shaped who you are today. Take a break and enjoy life.

I am taking this moment to say, “Thanks Mom for all you have taught me, without your love and patience I would not be the person I am today.” “I love you always!”