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Egg Salad with Bacon

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Egg Salad with Bacon

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Course: Lunch
Cuisine: American
Keyword: Egg Salad with Bacon
Servings: 4
Calories: 520kcal


  • 7 large egg
  • 1/8 medium onion, sweet
  • 1 stalk celery
  • 1/8 cup, chopped or diced pickle
  • 8 slice bacon
  • 1/3 cup mayonnaise, light
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/8 teaspoon paprika
  • 8 leaf outer lettuce

Serve With

  • 2 medium banana


  • Hard boil eggs by placing in water and boiling for 10 minutes.  Drain and let cool.
  • While the eggs are cooking, finely diced sweet onion, celery, and dill pickle; set aside.
  • Cook bacon until crispy; crumble and allow to cool.
  • Chop eggs and add to a large bowl with  1/3 cup mayo, onion, celery, salt, pepper, chopped pickles; mix well.  Mix in most of the bacon, reserving a few pieces for garnish.
  • Top with paprika and serve over a bed of greens or in a lettuce boat.
  • Serve with extra celery and banana slices.
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Calories: 520kcal | Carbohydrates: 20g | Protein: 32g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 388mg | Sodium: 1327mg | Fiber: 2g | Sugar: 9g

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