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.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 401kcal
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.
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.
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