Ingredients
4
4 servings
- •6 large eggs
- •⅓ cup finely diced bacon
- •¼ cup mayonnaise
- •¼ cup chopped green onions
- •1 tablespoon chopped fresh dill
- •1 tablespoon lemon juice
- •1 teaspoon Dijon mustard
- •½ teaspoon prepared yellow mustard
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
- At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
- Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.
Nutritional Facts
Per 4 servings
- Calories: 237
- Carbohydrate: 2g
- Fat: 20g
- Fiber: 0g
- Protein: 12g
- Sugar: 1g
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