How to Make Egg Salad with Bacon - A Step-by-Step Guide

What better way to enjoy a classic sandwich filling than by adding the beloved flavor of bacon? Egg salad with bacon is a delicious twist on the traditional recipe, adding a savory and smoky element to the creamy and satisfying dish. This recipe is perfect for a quick and easy lunch, a simple weeknight dinner, or as a satisfying addition to a summer picnic spread. With just a few simple ingredients, you can whip up a batch of this flavorful egg salad in no time.

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr 15 mins
  • Total Time: 1 hr 35 mins
  • Servings: 4
  • Yield: 4 servings

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

    237 cal.

    • Total Fat: 20g
    • Saturated Fat: 5g
    • Cholesterol: 290mg
    • Sodium: 333mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 12g
    • Vitamin C: 4mg
    • Calcium: 48mg
    • Iron: 2mg
    • Potassium: 159mg