Bacon Dill Egg Salad

This Bacon Dill Egg Salad embellished with pimentos, is the sort of flavor packed salad that’s nice to have in the fridge for busy day meals and snacks. It takes classic egg salad and combines it with bacon crumbles, fresh dill and chives. Serve it on warm croissants, bread or with crackers and pita chips as an appetizer.

Ingredients to Make Bacon Dill Egg Salad

The ingredients for this egg salad are simple and likely already stocked among your pantry staples. (Scroll down for the full printable recipe card.)

• Whole Eggs: One dozen large eggs.
• Bacon: Classic bacon cooked and crumbled
• Mayo: Mayonnaise for creaminess.
• Pimento: One small jar diced pimento to expand the flavor.
• Mustard: Dijon mustard for a hint of spice.
• Pickles: Sweet pickle relish or dill pickle relish.
• Herbs: Fresh chives for a mild onion flavor and color and fresh dill.
• Vinegar: Adds a tangy flavor to the dressing.
• Spices: Salt, freshly ground black pepper and onion powder.

Making Boiled Eggs for Bacon Dill Egg Salad Recipe

Boiling perfect eggs, while it sounds simple enough, can really trip up some cooks. A few helpful tips to give you cooking success:

• Don’t Stack the Eggs – Make sure you use a saucepan large enough that the eggs can cook in a single layer. Don’t stack the eggs.
• Cover with Cold Water – Add cold water to the eggs to cover with 1-inch on top.
• Boil Eggs – On the stove, bring eggs to a boil. Remove from the heat and cover to gently finish cooking. Let stand 15 minutes for x-large eggs, 12 minutes for large eggs and 9 minutes for medium eggs.
• Cool Eggs – Drain and rinse hard boiled eggs under cool water until they’re cool enough to handle. You can also dunk them into a bowl of ice water using a slotted spoon.
• Peel and Chop – Peel eggs to use immediately in recipes or leave shell intact and refrigerate for up to one week.

How to Make the BEST Bacon Dill Egg Salad Recipe

• Fry the Bacon – Cook bacon in a large skillet over medium high heat until crisp. Remove to paper towels to drain, then chop.
• Boil Eggs – Place eggs in a large pot in a single layer. Fill with enough water to cover tops by one inch. Heat to boiling, then remove from heat and cover. Let stand 12 minutes.  
• Peel Eggs – Drain and rinse under cool water until cool enough to handle. Peel cooked eggs and chop. Set aside.
• Filling – In a medium sized mixing bowl whisk together the mayonnaise, pimento, Dijon, chives, relish, dill, vinegar, salt, pepper and onion powder.
• Combine –  Add chopped egg and crumbled bacon. Mix well.
• Chill – Cover and refrigerate for 4 hours. 
• Serve – Serve on warm croissants, kaiser rolls, assorted crackers or on a bed of green leaf lettuce.

Tips for Making Egg Salad

• Kitchen Tools You’ll Need: Large saucepan, measuring cups and spoons, large bowl, sharp knife and chopping board, large spoon or spatula.
• What’s the Best Mayo for Egg Salad? You can make dill egg salad with your favorite brand of mayonnaise. Duke’s mayo, Hellman’s, Kraft, Blue Plate or your favorite will work.
• Serving Ideas: Egg salad is delicious served on slider rolls or fresh bread as an egg salad sandwich, on croissants, biscuits or wrapped in butter lettuce leaf as lettuce wraps. For snacking it’s delicious with crackers or pita crisps as well as crostini. I’ve also served egg salad at tea parties stuffed in mini croissants and puffs.

Recipe Variations

• Bacon: While the pairing of bacon and eggs isn’t unusual, it sure adds a nice twist. The bacon could be omitted for a vegetarian option.
• Pimentos: The pimentos not only add color, but a spectacular flavor, too. You could adapt using finely chopped roasted red peppers or omit them altogether.
• Relish Substitution: You can use sweet pickle relish or dill pickle relish in this recipe to suit your personal taste. You can also add chopped dill pickles for a dill pickle egg salad.
• Mayonnaise: You could replace some of the mayo with plain Greek yogurt for more protein.
• Chives: You can replace chives with finely chopped green onions or red onion.
• Vegetables: You can add chopped celery for crunch.
• Dried Dill: You can use dried dill in egg salad, but adjust the amount, as it’s much more potent in taste and flavor.

Storage and Leftovers

• Leftovers: Store Bacon Dill Egg Salad in an airtight container well chilled in the refrigerator for up to 3-4 days.
• Freezer Storage: I don’t recommend freezing egg salad. It can separate ruining the creamy texture and taste.

More Easy Salad Recipes to Make

• Southern Style Chicken Salad for light meals and snacking.
• Kicked up Crab Salad is full flavored.
• BLT Potato Salad is the best of both worlds.
• Up your side dishes with this Cowboy Pasta Salad.
• Southern Ham Salad for sandwiches or to slather on crackers.
• Light and full flavored Easy Fruit Salad can be enjoyed as a side dish or a dessert.
• Caprese Salad from Add a Pinch.

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Helpful Kitchen Items:

• Mixing Bowls
• Knife and Chopping Board
• Measuring Set
• Colander