Making Boiled Eggs for Bacon Dill Egg Salad
- Make sure you use a saucepan large enough that the eggs can cook in a single layer. Don’t stack the eggs.
- Add cool water to the eggs to cover with 1-inch on top.
- 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.
- Drain and rinse cooked eggs under cool water until they’re cool enough to handle.
- Peel eggs to use immediately in recipes or leave shell intact and refrigerate for up to one week.
Ideas For Enjoying Egg Salad
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Helpful Kitchen Items:
Bacon Dill Egg Salad
- 12 large eggs
- 6 slices bacon cooked and crumbled
- 3/4 cup mayonnaise
- 1 2 oz jar diced pimento drained
- 2 Tbsp Dijon mustard
- 2 Tbsp chopped fresh chives
- 2 Tbsp sweet pickle relish
- 1 1/2 tsp chopped fresh dill
- 1 tsp apple cider vinegar
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 tsp onion powder
- 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.
- Drain and rinse under cool water until cool enough to handle. Peel cooked eggs and chop. Set aside.
- In a medium sized mixing bowl whisk together the mayonnaise, pimento, Dijon, chives, relish, dill, vinegar, salt, pepper and onion powder. Add chopped egg and crumbled bacon. Mix well.
- Refrigerate for 4 hours.
- Serve on warm croissants, kaiser rolls, assorted crackers or on a bed of green leaf lettuce