Bacon Egg Salad
This Bacon Egg Salad is a great way to use up leftover hard boiled eggs and uses turkey bacon, arugula and tomato to spice up your classic egg salad. Serve this on your favorite bread, croissant rolls or over a bed of lettuce.
Servings: 6 -8
Ingredients
- 8 hard boiled eggs peeled and chopped
- 4 pieces of turkey bacon cooked and chopped
- 1/4 cup arugula chopped
- 1/4 cup cherry tomatoes halved
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt {or use plain yogurt}
- 3 Tablespoons sweet relish
- 2 Tablespoons sweet onion minced
- 1 teaspoon yellow mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Cook the turkey bacon until cooked through. Set aside to cool.
- Combine the hard boiled eggs, arugula, tomatoes, mayonnaise, yogurt, sweet relish, sweet onion, yellow mustard, onion powder, paprika, salt and pepper and gently mix.
- Chop the turkey bacon once cooled and add to the salad. Mix together.
- Garnish with fresh parsley and a sprinkle of paprika. Serve on your favorite sandwich bread or on a bed of lettuce.
- Store the remaining egg salad in an airtight container for up to 3 days.
Notes
Feel free to use all mayo instead of the yogurt if you would like.
I like to taste the egg salad and adjust the mustard and paprika to taste depending on how much tang you like in your egg salad.
I used arugula in this egg salad but you can use whatever greens you have on hand. Spinach works nicely.