Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Bacon Egg Salad Recipe with Creamy Honey Mustard Dressing
This Bacon Egg Salad Recipe with Creamy Honey Mustard Dressing is full of flavor and makes a perfect quick meal or packed lunch.
Course
Salad
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Servings
2
servings
Calories
209
kcal
Author
Faith Gorsky
Ingredients
3
tablespoons
plain unsweetened Greek yogurt
½
tablespoon
olive oil
½
tablespoon
honey mustard
¼
teaspoon
Worcestershire sauce
⅛
teaspoon
smoked paprika
or any kind of paprika you like
⅛
teaspoon
garlic powder
1
scallion
green and white parts, thinly sliced
2
tablespoons
minced flat-leaf parsley
plus more for garnish if desired
1
slice
turkey or beef bacon
cooked and crumbled
4
large eggs
hard-boiled and cooled, and then peeled and chopped
Salt
to taste
Black pepper
to taste
US Customary
-
Metric
Instructions
Whisk together the yogurt, oil, honey mustard, Worcestershire, paprika, and garlic powder in a medium bowl until smooth.
Add the scallion, parsley, bacon, and egg and toss gently to combine. (You can mash up the egg a bit if you want.)
Taste and add salt and black pepper as desired.
Serve chilled, garnished with parsley if desired.
Notes
Net Carbs: 3g per serving
If you don’t have honey mustard, you can use ¾ teaspoon yellow mustard and ¾ teaspoon honey instead.
Instead of the Greek yogurt, you can use mayo if you prefer.
To keep this a low carb meal, serve it on a bed of lettuce instead of as a sandwich.
Nutrition
Calories:
209
kcal
|
Carbohydrates:
4
g
|
Protein:
16
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
335
mg
|
Sodium:
323
mg
|
Potassium:
203
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
934
IU
|
Vitamin C:
6
mg
|
Calcium:
80
mg
|
Iron:
2
mg