Egg Salad with Bacon
Making egg salad with bacon adds a smoky twist to classic egg salad that can be prepared for a quick lunch anytime.
Servings: 4
Calories: 401kcal
Equipment
- Large skillet
- Large Bowl
Ingredients
- 8 hard-boiled eggs peeled
- ½ cup mayonnaise
- ½ cup crumbled bacon 8 slices
- 2 tablespoons diced red onion
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Place bacon strips in a large skillet set over medium high heat and fry until crispy, turning as needed.
- Remove bacon and place on paper towels to cool, then crumble into small pieces.
- Cut hard boiled eggs into small pieces and place them in a large bowl.
- Add the crumbled bacon, mayo, diced onion, mustard, lemon juice, paprika, black pepper, and salt. Mix well to combine.
- Serve the bacon egg salad immediately, or store in the refrigerator to be enjoyed later.
Notes
You can hard boil eggs by placing them in a large pot of cold water and heating it to a rolling boil. Then shut off heat and let them sit in the hot water for 14 minutes. Remove the boiled eggs from the pot with a slotted spoon, place them in an ice bath to cool, then peel.
Optional: Garnish with chopped green onions or fresh parsley.
Nutrition
Calories: 401kcal | Carbohydrates: 2g | Protein: 19g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 405mg | Sodium: 899mg | Potassium: 157mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 632IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg