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Egg Salad with Bacon

4

0 min

Egg Salad with Bacon

Egg Salad with Bacon Photo 1

Time

0 min

Serving

4 persons

Calories

237

Rating

4.00★ (4)

Cuisine

Author: Victoria Buriak
Traditional egg salad with an added twist of dill, lemon, and bacon.

Ingredients

  • eggs: 6 piece
  • bacon: 0.33333 cup (finely diced)
  • mayonnaise: 0.25 cup
  • green onions: 0.25 cup (chopped)
  • fresh dill: 1 Tbsp (chopped)
  • lemon juice: 1 Tbsp
  • Dijon mustard: 1 tsp
  • prepared yellow mustard: 0.5 tsp

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Stages of cooking

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  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.
    Egg Salad with Bacon Photo 2
  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.
    Egg Salad with Bacon Photo 3
  3. Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
    Egg Salad with Bacon Photo 4
  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.
    Egg Salad with Bacon Photo 5

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