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INGREDIENTS
6 large eggs
4 slices of bacon, cooked and crumbled
¼ cup mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
¼ tsp salt (or to taste)
¼ tsp black pepper
1 tbsp chopped chives or green onions
1 tbsp chopped fresh parsley (optional)
PREPARATION METHOD
Place eggs in a pot, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath and peel once cooled.
In a pan, cook bacon until crispy. Drain on a paper towel and crumble into small pieces.
Chop the boiled eggs and place them in a bowl. Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix in the crispy bacon, chives, and parsley.
Serve on toasted bread, lettuce wraps, or crackers. Enjoy your creamy, smoky, and delicious egg salad!