Ingredients
Scale
- 6 large eggs
- 4 slices turkey bacon
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup chopped celery
- 2 tablespoons chopped green onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill (optional)
Instructions
- Hard boil the eggs by placing them in a pot of cold water, bringing it to a boil, then simmering for 10-12 minutes.
- While the eggs are cooking, cook the turkey bacon in a skillet until crispy, then chop it into small pieces.
- Once the eggs are cool, peel and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, turkey bacon, mayonnaise, Dijon mustard, celery, green onions, salt, and pepper. Mix until well combined.
- If using, gently fold in the fresh dill.
- Serve on bread, lettuce wraps, or enjoy it on its own!
Notes
- For a healthier option, you can substitute Greek yogurt for mayonnaise.
- Letting the egg salad sit for an hour in the fridge allows the flavors to meld together.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 375mg