Dill Pickle and Bacon Egg Salad

Indulge in a creamy, tangy, and savory Dill Pickle and Bacon Egg Salad that's perfect for a quick lunch or a satisfying snack. This keto-friendly recipe combines hard-boiled eggs, crispy bacon, and zesty dill pickles, delivering a delightful crunch with every bite.

Course Lunch

Cuisine American

Keyword Bacon Egg Salad Recipe, Dill Pickle and Bacon Egg Salad, keto egg salad, low-carb egg salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 290kcal

Equipment

Pot for boiling eggs
Skillet for cooking bacon
Mixing bowl
Knife and cutting board
Measuring cups and spoons

Ingredients

6 large eggs (340g)
4 slices bacon (120g)
½ cup dill pickles, diced (75g)
¼ cup mayonnaise (60g)
1 tablespoon Dijon mustard (15g)
1 tablespoon fresh dill, chopped (5g)

Salt and pepper

Optional: Lettuce leaves for serving

Instructions

Place the eggs in a pot and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 9-12 minutes, depending on your preferred doneness. Afterward, transfer the eggs to an ice bath to cool for about 5 minutes.
While the eggs are cooling, cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Once done, remove the bacon from the skillet and place it on paper towels to drain excess grease. Once cooled, chop the bacon into small pieces.
After the eggs have cooled, gently tap them on the counter to crack the shell and peel them under running water for easier removal. Chop the peeled eggs into bite-sized pieces.
In a large mixing bowl, combine the chopped eggs, diced dill pickles, chopped bacon, mayonnaise, Dijon mustard, and fresh dill. Gently fold the ingredients together until well mixed.
Taste the egg salad and season with salt and pepper to your liking. Adjust the seasoning based on your preference.
You can serve the Dill Pickle and Bacon Egg Salad on its own, or spoon it onto lettuce leaves for a low-carb option. Enjoy it chilled or at room temperature.

Notes

Feel free to customize this egg salad by adding other ingredients such as green onions or avocado for added flavor and texture. This dish can be stored in an airtight container in the refrigerator for up to 3 days, making it a great make-ahead meal option.

Nutrition