Description
Creamy Egg Salad with Bacon is made with fluffy hardboiled eggs, crispy bacon, mustard, relish, and banana pepper juice for an easy lunch or sandwich recipe.
Ingredients
Scale
- 8 large eggs, hard-boiled and peeled
- 1/3 cup mayonnaise, plus 1 to 2 tablespoons more as needed
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 2 tablespoons sweet pickle relish
- 1 teaspoon banana pepper juice
- 4 slices bacon, cooked crisp and crumbled
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Place the peeled, hard-boiled eggs into a food processor.
- Pulse until the eggs are light, fluffy, and finely chopped.
- In a bowl, combine the mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, banana pepper juice, smoked paprika, garlic powder, salt, and black pepper. Mix well.
- Fold in the eggs, crumbled bacon and parsley.
- If desired, add an additional tablespoon or two of mayonnaise for a creamier consistency.
- Taste for salt.
- Cover and refrigerate for at least 30 minutes before serving.
- Serve on croissants, toasted sourdough, sandwich bread, crackers, or lettuce wraps.
- ENJOY!
Notes
- Start with 1/3 cup mayonnaise, and add more as needed.
- Do not overprocess the eggs or they can become pasty.
- Chill for at least 30 minutes before serving for the best flavor.
- Dill pickle juice can be substituted for the banana pepper juice.
- This recipe is delicious on croissants, toasted sourdough, crackers, or lettuce wraps.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American