Bacon Egg Salad Wraps

I am preparing to whip up some healthy apps for a party and this egg salad recipe was suggested by my friend Cathy, nutritional therapist extraordinaire. This recipe is from Practical Paleo by Diane Sanfilippo. I can’t wait to get the entire book! Of course, I tweaked it a little bit….I halved everything for a smaller portion and made it fruit-free (ie. no lemon).  I also didn’t have enough bacon fat, so I used melted duck fat to make up the difference.  Don’t be afraid of these animal fats! They are unadulterated and have many health benefits. Healthy, natural fats in the diet won’t make you fat, it’s carbs and unnatural fats that are to blame for that. This mayo is so much better for you than store bought, made with god-only-knows-what!?!? More on fats in a later post……… ENJOY

Bacon Egg Salad  
12 eggs
¼ cup Baconnaise (recipe below)
Sea Salt and black pepper to taste
12 slices bacon, chopped
2 Tablespoons fresh chives, chopped
Fresh rainbow chard leaves

Boil eggs for 10 minutes, remove, and place eggs in large bowl with ice water for 10 minutes.
Peel eggs, place in bowl, mash with potato masher or large fork.  Mix in the Baconnaise, sea salt, black pepper, chopped bacon, and chopped chives. Clean a few large chard leaves, spread a scoop of egg salad, then roll. Secure with a toothpick or not. They are not the easiest, graceful things to eat. Kinda messy and probably not a good idea for a first date ; ) 

Bacon Mayonnaise  (makes about ¾ cup)
2 egg yolks
1 Tablespoon white vinegar (or lemon juice)
1 teaspoon Dijon mustard
¾ cup bacon fat, cooled to room temperature

In medium size mixing bowl, whisk together the egg yolk, vinegar and mustard until blended and bright yellow (about 30 seconds).  Add ¼ cup bacon fat to the yolk mixture a few drops at a time, whisking constantly.  Gradually add the remaining bacon fat in a slow, thin stream, whisking constantly until the mayo is thick and lighter in color. I used my food processor and it worked like a dream. Store mayo in glass jar in the refrigerator for up to a week to stretch the goodness as long as possible : )