Bacon and Herb Egg Salad

A delightful twist on the classic egg salad, this recipe combines the richness of eggs with the savory crunch of bacon, brightened by the citrusy tang of lemon juice and the freshness of dill.

Ingredients

6	large eggs
1⁄3	cup finely diced bacon
1⁄4	cup mayonnaise
1⁄4	cup chopped green onions
1	tablespoon chopped fresh dill
1	tablespoon lemon juice
1	teaspoon Dijon mustard
1⁄2	teaspoon prepared yellow mustard

Instructions

• 1. Begin by placing the large eggs in a saucepan and covering them with water. Bring the water to a boil, then remove the saucepan from the heat and allow the eggs to stand in the hot water for 15 minutes.
  2. Simultaneously, in a large skillet over medium-high heat, cook the finely diced bacon, turning occasionally, until it is evenly browned, which should take about 10 minutes. Drain the crispy bacon on paper towels.
  3. In a medium bowl, combine the crispy bacon, mayonnaise, chopped green onions, fresh dill, lemon juice, Dijon mustard, and prepared yellow mustard, mixing them thoroughly to create a flavorful blend.
  4. Once the eggs have finished cooking, cool them under cold running water, peel them, and chop them into 1/4-inch cubes. Add the chopped eggs to the mayonnaise mixture, mix well, and refrigerate the egg salad until cold, for a minimum of 1 hour. Serve and enjoy!

Jul 18, 2024