Cheddar Bacon Egg Salad

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 1 tsp Parsley flakes, dried

• Refrigerated

  • 6 Eggs

• Condiments

  • 1/2 cup Mayonnaise
  • 1 tbsp Mustard

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tsp Vinegar

• Dairy

  • 1/4 cup Cheddar cheese, grated

Found on bunsinmyoven.com

Description

Ingredients

• 6 eggs
• 4 slices bacon
• 1/2 cup mayonnaise
• 1 tablespoon mustard
• 1 teaspoon vinegar
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup grated cheddar cheese

Directions

• Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes. Run the eggs under cold water or place them in an ice bath until cold. While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon. Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine. Stir in the bacon and cheddar. Serve as a dip with crackers or between bread as a sandwich.