Egg Salad with Bacon

Traditional egg salad with an added twist of dill, lemon, and bacon.

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.

Per Serving: 237 calories; protein 11.5g; carbohydrates 2.2g; fat 20.4g; cholesterol 289.5mg; sodium 333mg.

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