Egg Salad with Bacon recipe

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Ingredients

6 large eggs
⅓ cup finely diced bacon
¼ cup mayonnaise
¼ cup chopped green onions
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon prepared yellow mustard

Nutrition Info

236.7 calories
carbohydrate: 2.2 g
cholesterol: 289.5 mg
fat: 20.4 g
fiber: 0.2 g
protein: 11.5 g
saturatedFat: 4.6 g
servingSize: -
sodium: 333 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.

  2. At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

  3. Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.

  4. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.

Recipe Yield

4 servings

Recipe Note

Traditional egg salad with an added twist of dill, lemon, and bacon.

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