Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/2 cup crushed crispy bacon
- 1/4 cup chopped pickles or relish
- Salt and pepper to taste
- 1/2 cup crispy tortilla strips or fried onions for topping
Instructions
- Boil the eggs in a saucepan covered with cold water; bring to a boil, then cover and remove from heat, letting sit for 10-12 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel the shells off.
- Chop the peeled eggs and mix with mayonnaise, Dijon mustard, celery, red onion, bacon, and pickles in a bowl.
- Season with salt and pepper, and top with crispy tortilla strips or fried onions before serving.
Notes
- For best results, use fresh eggs.
- Adjust the amount of mayonnaise and mustard to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg