I'm back on Atkins for a while. This means after each
shopping trip I cook for a bit. And then I have stuff
to throw together.

This morning I wanted egg salad. But not quite egg
salad.

6 medium boiled eggs. Not quite hard, squishy in the center.
Made as part of a batch of 3 dozen eggs 3 days ago.
I have an egg cooking meter that works great.

1/2 lb of bacon bits. When I make bacon I cook it a lb
at a time, multiple lbs in the process. So the 1st
lb is "regular", while the others are deep fried.
Deep fried bacon retains almost all the fat without
running off. It crisps up, gets the perfect texture and
flavor, and the meat portion does not get too hard.
No sugar, low sodium.
mmmmmmm. Made 3 days ago.

1/2 lb of frozen pre-cooked shrimp. On sale for $5
a lb, I bought 6 lbs. Run cold water over it in a bowl
to defrost, chop it up, not too small. Want to retain
the texture.

Mayo. Real mayo. Enough to smooth everything out.

Marie's Blue cheese dressing. A couple of heaping
tablespoons. Balance with mayo for the right texture.

Paprika. Black pepper. Onion powder.

2 celery stalks, chopped finely. Must be folded in at the
end, rather than mixed, so they don't get crushed, release
water, and screw up the mixture.

Served in a bowl, using celery stalks to scoop.

This stuff is HEAVEN.

Shaped like 1/2 an egg. Clear plastic. Bottom is covered with a temperature sensitive picture. As the center circle gets darker and smaller, you know how far in the the real eggs have cooked. Perfect eggs every time.