Name: Bacon Dill Egg Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 egg, large; 4 ounces bacon, diced; 0.33 cup mayonnaise; 1 tablespoon dijon mustard; 1 teaspoon yellow mustard, prepared; 1 teaspoon lemon juice, fresh; 0.33 cup celery, finely diced; 0.25 cup green onion, thinly sliced; 1 tablespoon dill, fresh, chopped; 0.25 teaspoon kosher salt; 0.125 teaspoon black pepper, freshly ground

Ready in: 30 mins

Serves: 4 servings

Ingredients: 8

This egg salad keeps the classic chopped egg, mayonnaise, and mustard base, then folds in crisp bacon, fresh dill, and green onion for a savory herb-forward variation. A little celery adds the familiar crunch of a traditional egg salad while lemon keeps the dressing bright.

Ingredients

6	egg, large
4	ounces bacon, diced
¹⁄₃	cup mayonnaise
1	tablespoon dijon mustard
1	teaspoon yellow mustard, prepared
1	teaspoon lemon juice, fresh
¹⁄₃	cup celery, finely diced
¹⁄₄	cup green onion, thinly sliced
1	tablespoon dill, fresh, chopped
¹⁄₄	teaspoon kosher salt
¹⁄₈	teaspoon black pepper, freshly ground

Instructions

1.	Place the eggs in a saucepan, cover with 1 inch of cold water, and bring to a boil over medium-high heat.
2.	Cover the pan, remove it from the heat, and let the eggs stand for 10 minutes.
3.	Transfer the eggs to a bowl of ice water and cool for 5 minutes.
4.	Cook the diced bacon in a skillet over medium heat, stirring occasionally, until browned and crisp, 7 to 9 minutes.
5.	Drain the bacon on paper towels and let it cool.
6.	Peel the eggs and chop them into small, even pieces.
7.	Whisk the mayonnaise, Dijon mustard, yellow mustard, lemon juice, salt, and black pepper in a mixing bowl until smooth.
8.	Fold in the chopped eggs, celery, green onion, dill, and bacon until evenly coated.
9.	Taste and adjust the salt, pepper, or lemon juice, then chill for at least 30 minutes before serving.