Description
A delicious low-carb egg salad made creamy with mayonnaise and enhanced with crispy bacon.
Ingredients
Scale
- 6 large eggs
- 4 slices bacon
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil the eggs in a pot of water for about 10-12 minutes until hard boiled. Once done, transfer to an ice bath.
- Cook the bacon in a skillet until crispy. Once cooked, remove and chop into small pieces.
- Peel the eggs and chop them into small pieces.
- In a bowl, combine the chopped eggs, bacon, mayonnaise, Dijon mustard, chives, salt, and pepper.
- Mix until well combined and creamy.
- Serve on its own, in lettuce wraps, or as a sandwich filling.
Notes
- This egg salad can be stored in the refrigerator for up to 3 days.
- Feel free to add other ingredients like celery or pickles for added crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 370mg