makes 4 servings
1/2 cup finely chopped celery
1/3 cup mayonnaise
2 tablespoons finely chopped fresh tarragon, or 1 tablespoon each parsley and green onion
2 teaspoons Tabasco
1/4 teaspoon salt
8 hard-boiled eggs, peeled and coarsely chopped
6 cups mixed salad greens
4 slices bacon, cooked and crumbled
12 cherry tomatoes, halved
Combine celery, mayonnaise, tarragon, Tabasco, and salt in a bowl and mix well. Add eggs and mix gently. Divide salad greens between four plates; place a scoop of egg salad on each and sprinkle crumbled bacon on top. Garnish with tomatoes.
bacon recipe courtesy of: Tabasco, McIlhenny Company, Avery Island, Louisiana 70513
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