Crispy Egg Salad

A delightful twist on traditional egg salad that combines creamy textures with a satisfying crunch, featuring crispy bacon bits for added flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Lunch, Snacks

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

6 pieces hard-boiled eggs Well-cooked eggs with rich, creamy yolks are essential for texture and flavor.
2 tablespoons mayonnaise A smooth and creamy base that adds richness to the salad.
1 teaspoon Dijon mustard Adds a tangy kick that brightens the flavor profile.
1/4 cup celery, finely chopped Provides a refreshing crunch and lovely texture contrast.
1/4 cup green onions, finely chopped Offers a mild onion flavor that complements the other ingredients.
Salt and pepper to taste salt and pepper Essential seasonings to enhance the flavors.
1/2 cup crispy bacon bits Adds delightful crunch and a savory, smoky flavor.
Lettuce leaves as needed lettuce leaves For serving, providing a refreshing, crisp base for the salad.

Method

Preparation

Start by chopping the hard-boiled eggs into small, bite-sized pieces.
In a medium-sized bowl, combine the chopped eggs, mayonnaise, Dijon mustard, finely chopped celery, and green onions. Stir well until all the ingredients are evenly coated.
Season the mixture with salt and pepper to taste, adjusting according to your preference for seasoning.
Gently fold in the crispy bacon bits, being careful not to break the eggs further.
Serve the egg salad on a bed of crisp lettuce leaves for a fresh presentation.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. For a healthier option, substitute Greek yogurt for half of the mayonnaise.