Crispy Egg Salad with Turkey Bacon: A Fresh Twist on Classic Flavors
A refreshing take on egg salad that combines the creaminess of eggs with the crunch of turkey bacon.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 6 large eggs
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 3 slices turkey bacon, cooked and crumbled
- 2 green onions, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then remove from heat and cover for 12 minutes. Transfer to an ice bath.
- Once cooled, peel the eggs and chop them into small pieces.
- In a bowl, mix together the mayonnaise, Dijon mustard, and lemon juice.
- Add the chopped eggs, crumbled turkey bacon, and green onions to the bowl. Mix gently to combine.
- Season with salt and pepper to taste.
- Serve chilled on bread, crackers, or lettuce leaves.
Notes
- For added crunch, consider adding diced celery or pickles.
- This egg salad can be made a day in advance for an easy meal prep option.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 250mg
Keywords: Crispy Egg Salad, Egg Salad, Turkey Bacon, Fresh Egg Salad