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Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can use pre-cooked crumbled bacon if you like.

Nutrition Facts

237 calories; protein 11.5g; carbohydrates 2.2g; fat 20.4g; cholesterol 289.5mg; sodium 333mg. Full Nutrition
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Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/08/2020
The best!! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/14/2021
This is good. I like bacon in egg salad. I would leave the lemon juice out next time. Read More
Rating: 5 stars
06/08/2020
The best!! Read More