I publish a new recipe several times per week. Most people won't think twice about serving basic cornbread when is on the table. Traditional egg salad with an added twist of dill, lemon, and bacon. While it may not be for everybody, I for one LOVE egg salad. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I use this Hard Boiled Egg Recipe to make a big batch to keep in the refrigerator for egg salad emergencies. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. You saved Egg Salad with Bacon to your. Make sure the eggs are completely covered by the water and add more if necessary. Egg Salad With Bacon. Percent Daily Values are based on a 2,000 calorie diet. Required fields are marked *, I'm Melanie, and I am so glad to see you here in my happy place! Want the new recipes in your inbox? Add comma separated list of ingredients to exclude from recipe. That’s it….totally easy, peasy and perfect for those brown bag lunches! It’s a thing here. I use this Hard Boiled Egg Recipe to make a big batch to keep in the refrigerator for egg salad emergencies. Chill your Eggs – Once your eggs are cooked, give them time to chill out in the refrigerator. https://www.bbcgoodfood.com/recipes/salad-lyonnaise-warm-bacon-egg-salad 237 calories; protein 11.5g 23% DV; carbohydrates 2.2g 1% DV; fat 20.4g 31% DV; cholesterol 289.5mg 97% DV; sodium 333mg 13% DV. If you want to do something a little more old school, you can make serve a scoop of this egg salad in between two slices of bread with some lettuce and tomatoes for a classic egg salad sandwich. Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl. Drain all of the water and pour some cold water over the hard-boiled eggs. Add the mayonnaise, ground mustard, scallions, celery, horseradish, salt and pepper to the eggs. Serve. Trust me- you’ll want to serve this! And I’m all about a “not sad desk lunch” because I had my fair share of them when I was working in a cubicle. Remove eggs from hot water, cool under cold running water, and peel. And, who doesn’t love bacon bits in their food? We’re now at the time of year where the brown bag lunches can tend to get a little boring…..already. Required fields are marked *. this link is to an external site that may or may not meet accessibility guidelines. More about me >>. This post may contain affiliate links (disclosure). I would totally recommend making this egg salad recipe ahead of time if possible. The flavor will be much tangier than mayonnaise but you will definitely be keeping the fat and calories in check. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Allrecipes is part of the Meredith Food Group. I came up with the idea for Bacon Horseradish Egg Salad when I was whipping up deviled eggs several years ago. Chop eggs into 1/4-inch cubes. Tuna Salad is always my default sandwich….as is egg salad so both tend to get a little old as we roll into fall. Creating recipes and happy bellies is my favorite thing in the world. Yield: 8 people Asparagus Egg and Bacon Salad with Dijon Vinaigrette. Peel the eggs and chop finely. Avocado – adds a bit of creamy richness to egg salad and you can use less mayonnaise! Info. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. You can use pre-cooked crumbled bacon if you like. Serve immediately or refrigerate in an airtight container for up to 3 days. 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. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Welcome to my little corner of the internet! If you don’t want to use mayonnaise in your egg salad recipe, you can use greek yogurt. While the bacon is cooking, take this time to peel the hard-boiled eggs and chop up all of the onion. Finely chopped olives are also amazing in your egg salad sandwich recipe. I don’t recommend freezing egg salad….ever. I’m sure all of you have had some really GREAT egg salad sandwiches and some really HORRIBLE egg salad sandwiches but I can assure you that this is the BEST Egg Salad recipe ever. It’s tangy, salty, rich and amazing….and you don’t even have to make an egg salad sandwich, you can just scoop it up with a spoon.