All Recipes Best Recipe Salad Egg Salad Recipes

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: : -

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.

4 servings

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