Breakfast Egg Salad

Breakfast Egg Salad

Ingredients:

6 large eggs
2 tablespoons full-fat mayonnaise
2 tablespoons plain 2 % Greek yogurt
2 teaspoons Dijon mustard
4 slices cooked bacon, crumbled
3 tablespoons finely chopped red onions
1 tablespoon finely chopped chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 pieces of whole-grain bread, toasted

Directions:

Instructions

Place eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand for 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes. Peel and chop the eggs.

In a medium bowl combine the eggs, mayonnaise, yogurt mustard, bacon, red onion, chives, salt, and pepper. Serve on toast. The egg salad will keep in an airtight container in the refrigerator for 1 day.

Recipe courtesy of Bakers Royale.com.

11 Likes

@Amethyst I will definitely be making that!

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Thank you @Amethyst for this recipe, sounds delicious, will have to try this out.

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Glad you liked!

You’re welcome! I thought I’d find a use for all the boiled eggs we have around this time of year. LOL!

6 Likes

We have chickens here (5 of them) and they make way more eggs than we ever know what to do with :egg: :laughing: A breakfast egg salad sounds like it could be a good and tasty way to use some of them up! :smile:

Thanks for the recipe, @Amethyst- it’s a perfect one for the start of spring! :tulip: :heart:

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You’re welcome! I figured everyone would be having boiled eggs, got to do something with them! LOL!

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This is something simple I can make tomorrow with the boiled eggs I just made yesterday for different meals!! Thanks for sharing!!!

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You’re welcome! It seemed like a different type of egg salad.

4 Likes