Bacon-Boosted Egg Salad

1. 1

   Place the eggs in a saucepan and cover them with water. Bring to a boil, then remove from heat, and let the eggs sit in the hot water for 15 minutes.

2. 2

   At the same time, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

3. 3

   Drain the bacon slices on paper towels.

4. 4

   Mix the bacon, mayonnaise, green onions, dill, lemon juice, Dijon, and yellow mustard together in a medium bowl.

5. 5

   Remove the eggs from the hot water, cool them under cold running water, and peel.

6. 6

   Chop the eggs into 1/4-inch cubes.

7. 7

   Mix the eggs into the mayonnaise mixture and refrigerate until cold, at least 1 hour.

8. 8

   Serve.

• Calories 288.0 kcal Moderate
• Protein 17.23 g Good Source
• Carbs 7.57 g Moderate
• Total Fat 20.75 g High
• Saturated Fat 6.0 g High
• Trans Fat 0.05 g High
• Cholesterol 362.68 mg High
• Sodium 443.0 mg Moderate
• Fiber 0.89 g Low Source
• Sugar 0.8 g Low Source
• Added Sugar 0.25 g Low Source
• Calcium 64.09 mg Low Source
• Iron 2.09 mg Moderate
• Potassium 261.76 mg Low Source
• Vitamin A 84.79 mcg_rae Low Source
• Vitamin C 1.71 mg Low Source
• Vitamin D 2.73 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Eggs 🥚
• Mustard
• Onions 🧅