Bacon and Egg Salad
Bacon and Egg Salad is a super simple, creamy, and flavorful upgrade to a standard egg salad, but it's so much more memorable and delicious. Everyone will love it!
Servings: 3 cups
Calories: 691kcal
Equipment
- Large Skillet optional
- egg cooker optional
- bacon press optional
- slotted spatula optional
Ingredients
- ¼ pound bacon cooked, drained, and crumbled
- 10 large hard-cooked eggs peeled and large diced
- 2 stalks celery diced
- 2 medium shallots diced
- 1 ½ teaspoons dry mustard
- ½ cup mayonnaise
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon smoked paprika
Instructions
- In a large bowl, gently stir above ingredients until well mixed.
- Cover and refrigerate at least 1 hour or until ready to serve.
Notes
Store in an airtight container in the refrigerator for up to 5 days.
Not recommended for freezing.
Use for sandwiches or as a dip for veggies, crackers, or party bread.
Nutrition
Serving: 1cup | Calories: 691kcal | Carbohydrates: 7g | Protein: 27g | Fat: 61g | Saturated Fat: 15g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 662mg | Sodium: 1105mg | Potassium: 429mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1068IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 3mg
