Jkawe

Sides

Bacon Egg Salad

This Bacon Egg Salad is a great way to use up leftover hard boiled eggs and uses turkey bacon, arugula and tomato to spice up your classic egg salad.

  • Prep10 min
  • Cook10 min
  • Total20 min
  • Makes6 servings
  • Calories188
Bacon Egg Salad

Method

  1. 1

    Cook the turkey bacon until cooked through. Set aside to cool.

  2. 2

    Combine the hard boiled eggs, arugula, tomatoes, mayonnaise, yogurt, sweet relish, sweet onion, yellow mustard, onion powder, paprika, salt and pepper and gently mix.

  3. 3

    Chop the turkey bacon once cooled and add to the salad. Mix together.

  4. 4

    Garnish with fresh parsley and a sprinkle of paprika. Serve on your favorite sandwich bread or on a bed of lettuce.

  5. 5

    Store the remaining egg salad in an airtight container for up to 3 days.

Notes

Feel free to use all mayo instead of the yogurt if you would like. I like to taste the egg salad and adjust the mustard and paprika to taste depending on how much tang you like in your egg salad. I used arugula in this egg salad but you can use whatever greens you have on hand. Spinach works nicely.

Per serving

  • Carbs5 g
  • Protein10 g
  • Fat14 g
  • Fiber0.3 g

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Sides Salad

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