Loaded Egg Salad with Bacon
Egg salad filled with bacon, cheese, scallions, red peppers, and pickled jalapenos. An easy go-to lunch.
Servings: 3 - 4
Calories: 452kcal
Ingredients
- 6 large eggs
- ⅓ cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons pickle juice from pickled jalapenos
- 3 slices bacon cooked and crumbled
- 2 scallions chopped
- ¼ diced red pepper
- ¼ cup pickled jalapenos chopped
- ⅓` cup shredded cheddar cheese
- salt and pepper to taste
Instructions
Hard-boiled eggs
- Add eggs to a saucepan. Cover with water. Add enough water to cover the eggs by one inch.
- Bring to a boil. Once boiling, turn off the heat and let sit for 10 minutes. It isn't necessary to cover the pan. Transfer the eggs to a bowl of ice water. Let cool for 5 minutes.
- Tap the flattened end of the eggs to crack. Peel the egg while either submerged in the ice water or holding under running water.
Egg Salad
- Chop the eggs and add them to a mixing bowl. Add the mayonnaise, mustard, and pickle juice. Stir to incorporate.
- Add the bacon, scallions, red pepper, jalapenos, and cheese. Fold to combine. Season with salt and pepper to taste.
- Store in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 452kcal | Carbohydrates: 3g | Protein: 18g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 366mg | Sodium: 1192mg | Potassium: 254mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1212IU | Vitamin C: 15mg | Calcium: 156mg | Iron: 2mg