Breakfast Egg Salad with Bacon
Yield: 4 servings
This breakfast egg salad is creamy and loaded with flavor. There's just something magical about the addition of bacon. It's the perfect way to get your day started off on the right foot!
Ingredients
- 6 large easy-peel hard boiled eggs, peeled and chopped - make perfect hard boiled eggs with this easy peel hard boiled eggs recipe!
- 2 T. full-fat mayonnaise
- 2 T. plain 2% Greek yogurt
- 2 tsp. Dijon mustard
- 4 slices cooked bacon chopped
- 3 T. finely chopped red onion
- 1 T. finely chopped fresh chives
- ¼ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 4 pieces 100% whole-grain bread toasted
Instructions
- In a medium bowl, combine eggs, mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper. Serve on toast. If desired, add a few arugula leaves and chopped or sliced fresh tomato. Egg salad will keep in an airtight container for a day or two in the refrigerator.
Notes
adapted just slightly from Eating in the Middle by Andie Mitchell
Nutrition Information:
Serving: 1 Calories: 310kcal Carbohydrates: 16g Protein: 18g Fat: 19g Saturated Fat: 5g Polyunsaturated Fat: 12g Cholesterol: 295mg Sodium: 692mg Fiber: 2g Sugar: 3g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.