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–+ servings
Aaliyah

Crispy Egg Salad: A Delicious Twist on a Classic!

A delicious twist on a classic egg salad, featuring crispy bacon and fresh ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup celery finely chopped
  • 1/4 cup green onions finely chopped
  • 1/4 cup pickles finely chopped
  • 1/2 cup crispy bacon bits about 4 slices
  • 2 tablespoons fresh dill chopped (optional)
  • 4 slices whole grain bread for serving

Method
 

  1. Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let it sit for 12 minutes.
  2. After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.
  3. In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Mix until well combined.
  4. Add the chopped eggs, celery, green onions, pickles, and crispy bacon bits to the bowl. Gently fold the ingredients together until everything is evenly coated in the dressing.
  5. If using, fold in the fresh dill for added flavor.
  6. Serve the egg salad on whole grain bread or over a bed of greens. Enjoy immediately or refrigerate for up to 2 days.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 8gProtein: 14gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 16gCholesterol: 370mgSodium: 500mgFiber: 1gSugar: 2g

Notes

  • For a lighter version, substitute Greek yogurt for half of the mayonnaise.
  • Add diced avocado for creaminess and healthy fats.

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