Bacon Dill Egg Salad

Course Main Course, Salad

Cuisine American, Southern

Keyword bacon-dill-egg-salad, dill-egg-salad-recipe

Prep Time 10

Cook Time 12

Chill Time 4

Total Time 4 22

Servings servings

Calories 202kcal

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 cold water to cover the tops by one inch. On the stove, heat to boiling, then remove from heat and cover. Let stand 12 minutes.
Drain and rinse under cold water until cool enough to handle. Peel cooked eggs and chop. Set aside. (You can also dunk them into a bowl of ice water).
In a large bowl whisk together the mayonnaise, pimento, Dijon, chives, relish, dill, vinegar, salt, pepper and onion powder. Add chopped egg and crumbled bacon, Stir to combine.
Place into an airtight container and chill in the fridge for 4 hours.
Serve on warm croissants, fresh bread for sandwiches, kaiser rolls, assorted crackers or on a bed of green leaf lettuce.

Egg Cooking Times: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.
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.
Bacon: The bacon could be omitted for a vegetarian option.