Yield: 4 cups egg salad
Roasted Red Pepper and Bacon Egg Salad
Roasted red pepper and bacon add a fun twist to the traditional egg salad. This is the perfect way to use up those extra eggs from Easter.
Prep Time
30 minutes
Total Time
30 minutes
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup crumbled cooked bacon
- 1/2 cup diced dry roasted red pepper, pat dry with paper towel
Instructions
- Place the eggs in a large saucepan and cover with water. Bring to a boil, then cover and reduce heat.
- Simmer for 10 minutes. Remove from heat and drain the hot water. Fill with cold water and add ice cubes.
- Peel the cooled eggs and chop into small pieces.
- Stir together the mayonnaise, yogurt, mustard, and salt and pepper. Add to the eggs and mix well.
- Add the bacon and roasted red pepper and stir gently.
- Serve on your favorite type of bread or on salad. Keep refrigerated.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 287mgSodium: 411mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 12g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.