Perfect Egg Salad with Bacon Recipe
Servings: 4
Calories: 321kcal
This is the freshest, best Egg Salad ever! Boiled Eggs mixed lightly with mayonnaise with sweet onion, red bell pepper, bacon and lemon juice!
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Ingredients
- 6 hard boiled eggs , coarsely chopped
- 1/2 cup mayonnaise
- 1/4 cup sweet onion , minced
- 1/4 cup red bell pepper , minced
- 1/4 cup bacon , cooked and crumbled
- 2 tablespoons flat parsley , chopped
- 1 tablespoon fresh lemon juice
- Zest of one lemon
- 1/2 teaspoon coarse kosher salt
Instructions
- Place 3 hard boiled eggs in a large mixing bowl, mash lightly using a large forks to make smoother.
- Gently fold in the remaining chopped 3 hard boiled eggs, 1/2 cup mayonnaise, chopped 1/4 cup sweet onion, 1/4 cup red bell pepper, cooked and crumbled 1/4 cup bacon, chopped 2 tablespoons flat parsley, 1 tablespoon fresh lemon juice and Zest of one lemon, and 1/2 teaspoon coarse kosher salt .
- Cover and chill for 30 minutes to 1 hour.
- Serve as an egg salad sandwich or egg salad salad.
- If you have tried this recipe, come back and let us know how it was in the comments or ratings.
Video
Notes
Storage: Start timing your egg salad life from when the eggs were boiled, not when you make it. From then, go no longer than 5 days. Store in the refrigerator, covered.
You can make it in advance and I suggest a minimum of an hour before serving for best results.
Freezing: Egg salad is not freezer friendly due to the eggs, mayonnaise and veggies. Basically nothing in this salad does well in the freezer.
Nutrition
Calories: 321kcal | Carbohydrates: 2g | Protein: 10g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 292mg | Sodium: 575mg | Potassium: 137mg | Sugar: 2g | Vitamin A: 870IU | Vitamin C: 16.5mg | Calcium: 40mg | Iron: 1.1mg
