Get ready to transform your ordinary lunch into an extraordinary culinary experience with this mind-blowing Bacon Dill Egg Salad with Pimentos! Imagine creamy, perfectly chopped eggs mingled with crispy bacon bits, zesty fresh dill, and tangy pimentos – a combination so irresistible, you'll be dreaming about it long after the last bite. This isn't just another egg salad recipe; it's a flavor-packed sensation that will revolutionize your sandwich game and leave your friends begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 6 hard-boiled eggs, chopped
- 4 slices of bacon, cooked and crumbled
- 1/4 cup mayonnaise
- 1 tablespoon fresh dill, chopped
- 1/4 cup pimentos, diced
- Salt and pepper to taste
Instructions
- Place eggs in a medium saucepan and cover with cold water, ensuring water is about 1 inch above the eggs. Bring water to a rolling boil over high heat.
- Once boiling, remove pan from heat, cover with a lid, and let eggs sit in hot water for 10-12 minutes to achieve perfectly hard-boiled eggs.
- While eggs are cooking, cook bacon in a skillet over medium heat until crisp and golden brown, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess grease.
- After eggs are done, immediately transfer them to an ice water bath to stop the cooking process and make peeling easier. Let sit for 5 minutes.
- Peel eggs carefully under running cool water, then chop into small, uniform pieces.
- Crumble the cooled bacon into small bits using your fingers or a knife.
- In a medium mixing bowl, combine chopped eggs, crumbled bacon, mayonnaise, fresh dill, and diced pimentos.
- Gently fold ingredients together, ensuring even distribution of all components.
- Season with salt and pepper to taste, mixing thoroughly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Serve chilled as a sandwich filling, on top of crackers, or as a salad.
Tips
- For the most tender hard-boiled eggs, use eggs that are a few days old – they peel much easier than fresh eggs.
- To ensure crispy bacon, use a cast-iron skillet if possible and drain thoroughly on paper towels to remove excess grease.
- Chop ingredients uniformly for the best texture and even flavor distribution.
- Let the salad chill for at least 30 minutes before serving to allow the flavors to meld together beautifully.
- For a lighter version, you can substitute Greek yogurt for half the mayonnaise.
- Fresh dill makes a huge difference – avoid dried dill if possible for the most vibrant flavor.
- Store in an airtight container in the refrigerator and consume within 3-4 days for optimal freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 2g
Protein: 14g
Fat: 24g
Saturated Fat: 7g
Cholesterol: 330mg
