Eggnog! Sprinkle nutmeg on each glass before serving cold. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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.
- You can use pre-cooked crumbled bacon if you like.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 290 mg |
| Dietary Fiber | 0 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 333 mg |
| Sugars | 1 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Eliminated the lemon juice and added 2 heaping Tablespoons of pickle relish (non sweet). This is great recipe, simple but all one needs. Will be making this regularly.
Excelent
This is good. I like bacon in egg salad. I would leave the lemon juice out next time.
The best!!