Bacon Dill Egg Salad
Servings 12 servings
Calories 202kcal
Ingredients
- 6 slices bacon cooked and crumbled
- 12 large eggs
- 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
Instructions
- Cook bacon in a large skillet over medium high heat until crisp. Remove to paper towels to drain, then chop.
- 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
Notes
After bringing eggs to a boil, allow to sit covered for 15 minutes for x-large eggs, 12 minutes for large eggs and 9 minutes for medium-size eggs.
Nutrition
Serving: 1serving | Calories: 202kcal | Carbohydrates: 2g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 475mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg