A simple and delicious Bacon & Egg Salad combining hard-boiled eggs, crispy bacon, and creamy mayonnaise with mustard, perfect for a hearty breakfast or snack.
Total Time:25 minutes
Yield:2 servings
Ingredients
Eggs & Bacon
2 eggs
2 slices of bacon
Dressing & Seasoning
5 tbsp mayonnaise
1 tsp mustard
Salt, to taste
Black pepper, to taste
Parsley, for garnish
Instructions
Boil Eggs: In a medium-sized pot, bring water to a boil. Gently add the eggs and cook for 8 minutes to hard boil them. Then remove and cool.
Cook Bacon: While the eggs are boiling, cook the bacon slices in a skillet over medium heat until crispy. Once done, chop into small pieces.
Slice Eggs: Peel the cooled eggs and slice them. Rotate each egg a quarter turn and slice again into smaller pieces, then place into a mixing bowl.
Mix Dressing: Add the mayonnaise and mustard to the bowl with the eggs. Season with salt and black pepper to taste. Mix well until combined.
Add Bacon and Parsley: Stir in the diced bacon and chopped parsley, mixing thoroughly to incorporate all ingredients evenly.
Serve: Serve the bacon and egg salad on a slice of toast or as desired.
Notes
For easier peeling, place hard boiled eggs in ice water immediately after boiling.
Use smoked or flavored bacon for added taste variations.
Parsley can be substituted with chives or dill for a different herb flavor.
The salad can be stored in the refrigerator for up to 2 days.
Adjust mayonnaise quantity for desired creaminess or substitute with Greek yogurt for a lighter option.
