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
Metric Conversion
Stages of cooking
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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.
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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.
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Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
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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.
