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 caloriescarbohydrate: 2.2 gcholesterol: 289.5 mgfat: 20.4 gfiber: 0.2 gprotein: 11.5 gsaturatedFat: 4.6 gservingSize: -sodium: 333 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Egg Salad with Bacon
Directions
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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.