Go Back
Bacon-Dill Egg Salad with Pimentos

Bacon Dill Egg Salad

Course Salad
Cuisine American
Keyword bacon-dill-egg-salad
Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 4 hours
Total Time 22 minutes
Servings 12 servings
Calories 202kcal


  • 12 large eggs
  • 6 slices bacon cooked and crumbled
  • ¾ cup mayonnaise
  • 1 2 oz jar diced pimento drained
  • 2 tablespoon Dijon mustard
  • 2 tablespoon chopped fresh chives
  • 2 tablespoon sweet pickle relish
  • 1 ½ teaspoon chopped fresh dill
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon 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


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.


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