Traditional egg salad with an added twist of dill, lemon, and bacon.
Ingredients
- 6 large eggs
- 1/3 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
Directions
Step 1
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.
Step 2
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.
Step 3
Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
Step 4
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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 237 | |
% Daily Value * | |
Total Fat20g | 26% |
Saturated Fat5g | 23% |
Cholesterol290mg | 97% |
Sodium333mg | 14% |
Total Carbohydrate2g | 1% |
Dietary Fiber0g | 1% |
Total Sugars1g | |
Protein12g | |
Vitamin C4mg | 19% |
Calcium48mg | 4% |
Iron2mg | 9% |
Potassium159mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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