Egg Salad w/ Gorgonzola & Bacon

You may or may not have noticed that Giada and I haven't stepped into the kitchen together lately.  I think it's just because she doesn't inspire me.  Sure, I've marked some recipes to-try throughout a couple of her books that I have checked out from the library, but... I don't know.  I'm just not feeling it.  Now don't get mad at me, Giada devotees.  You go ahead and be devoted, I'm not knockin' ya.  I'm just saying that we keep butting heads in the kitchen.  I usually attempt new things or recipes from somebody because they are beckoning me...or they sound completely irresistible...or at least like I'd get some pleasure out at least one meal.  I just don't get that feeling from her stuff.  I did decide to spend a bit of time with her this week, though.  Something simple.  One of the things I had marked that sounded tasty enough.  I love gorgonzola.  And bacon.  And a good hard-boiled egg.  And I think if I had just stuck to these and left out that questionable lemon zest, the world from my eyes may have been okay.  But I told myself I was gonna let Giada have her way this week.  I was gonna go ahead and add that zest to the egg salad.  Blyyyeeccchhh!  Yucka.  Serious yucka.  Sure, I ate a whole sammich.  I hate wasting food.  I even packed the rest into a container and stuck it in the fridge.  But I didn't tell Mexi about it.  Oops.  He was rummaging through the fridge while I was out and found it.  He was pretty excited.  So, he toasted up a couple of sandwiches worth of bread...and piled on that egg salad.  When I returned home I saw two sandwiches, minus one big bite, in the trash bin.  Ha!  So, needless to say...fail.  Ah well.  I still have hope.  She's gonna surprise me one of these days.  Surely she will.

Egg Salad w/ Gorgonzola & Bacon

from Giada at Home

4 servings

12 slices bacon (or thin pancetta)

6 hard boiled eggs, peeled & coarsely chopped

4 oz. crumbled Gorgonzola cheese

grated zest of one lemon (Don't do it!!!)

1/3 c. mayonnaise

1/3 c. chopped fresh chives

salt and freshly ground black pepper

Cook bacon or pancetta until crispy. Drain on paper towels.

Combine eggs, gorgonzola, lemon zest!!!, mayonnaise, and chives in a medium bowl.  Season with salt and pepper and mix together gently.  Spread on your chosen bread I also added baby spinach and add bacon crumbles on top.  Enjoy???.

So, is it just me?  Has anybody else tried this and enjoyed it?  And can I just ask...what is up with Giada and lemon zest?  Why does she feel the need to add it to everything!?  I think to make this a good egg salad to me I would leave out the zest duh! and sub some minced shallots for the chives, add a bit of celery and maybe a wee splash of vinegar.

*This post is linked to:
Okay. I'm acknowledging OUT LOUD that our theme at IHCC is Fall Favorites this week...mine is more of a non-Fall Favorite...but at least I tried. Right?