Time
25 minutes
Servings
6
This egg salad combines the richness of boiled eggs and crispy bacon with flavorful add-ins for a delicious breakfast option.
| Done | Ingredient | Qty | |
|---|---|---|---|
| large eggs | 12 large | ||
| bacon | 8 slices | ||
| shallots | 1 cup | ||
| sun-dried tomatoes | 1 cup | ||
| mayonnaise | 1 cup | ||
| mustard | 2 tbsp | ||
| lemon juice | 2 tbsp | ||
| fresh dill | 1 tbsp | ||
| smoked paprika | 1 tsp | ||
| salt | 1 tsp | ||
| black pepper | 1 tsp |
| Done | Ingredient | Qty | |
|---|---|---|---|
| large eggs | 12 large | ||
| bacon | 8 slices | ||
| shallots | 1 cup | ||
| sun-dried tomatoes | 1 cup | ||
| mayonnaise | 1 cup | ||
| mustard | 2 tbsp | ||
| lemon juice | 2 tbsp | ||
| fresh dill | 1 tbsp | ||
| smoked paprika | 1 tsp | ||
| salt | 1 tsp | ||
| black pepper | 1 tsp |
Step 1
Place the eggs in a large pot and cover with water. Bring to a boil and cook for 10 minutes.
Step 2
While the eggs are boiling, cook the bacon in a skillet until crispy. Drain and chop.
Step 3
Once the eggs are cooked, cool and peel them.
Step 4
In a large mixing bowl, combine the peeled eggs, crispy bacon, chopped shallots, sun-dried tomatoes.
Step 5
Add mayonnaise, mustard, lemon juice, chopped dill, smoked paprika, salt, and black pepper.
Step 6
Mash all ingredients together until well combined.
Step 7
Serve immediately or refrigerate until ready to serve.
Try a remix
Chefle