Ingredients for Bacon And Egg Salad
- 6 large hard-boiled eggs, chopped
- 1/4 cup chopped celery
- Green Onions
- 1/2 cup crumbled bacon
- 1/2 cup mayonnaise
- Prepared Horseradish
- Salt, to taste
- Pepper, to taste
- 2 tablespoons chopped fresh parsley
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How to Make Bacon And Egg Salad
- Cook bacon until crisp. Remove from pan and crumble. Reserve 2 tablespoons of bacon grease.
- Hard-boil 6 large eggs. Once cool, peel and chop.
- In a large bowl, combine the chopped eggs, 1/2 cup crumbled bacon, 1/4 cup finely chopped red onion, and 1/4 cup chopped celery.
- In a separate bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon bacon grease (reserved from step 1), 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, salt and pepper to taste.
- Gently fold the mayonnaise mixture into the egg mixture. Stir in 2 tablespoons chopped fresh parsley.
- Serve immediately, or chill for up to 24 hours to allow flavors to meld. The bacon will soften slightly upon chilling.
- Serve as a salad (on its own or over greens) or use as a sandwich filling.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
20g
Fat
65g
Carbs
4g
