Turkey Bacon Egg Salad Recipe

Hard-cook the eggs

Place 6 eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat and let sit for 10–12 minutes. Drain and immediately transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier.

Cook the turkey bacon

While eggs are cooling, cook 6 slices of turkey bacon in a skillet over medium heat for 3–4 minutes per side until browned and slightly crisp (timing varies by thickness). Alternatively, bake in a 400°F (200°C) oven on a rimmed baking sheet for 10–12 minutes, turning once. Transfer cooked bacon to a paper towel-lined plate to drain and cool.

Peel the cooled eggs and roughly chop them: quarter each egg or chop to bite-size pieces. Chop cooked turkey bacon into 1/2-inch pieces. Place chopped eggs and bacon into a medium mixing bowl.

Trim and finely dice 1 cup of celery (about 2–3 stalks depending on size). Thinly slice 2 green onions, including some green tops. Finely chop 2 tablespoons fresh parsley. Add all to the bowl with eggs and bacon.

In a separate small bowl, whisk together 1 cup mayonnaise, 1 tablespoon plain Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 1 teaspoon lemon juice and 1 teaspoon honey until smooth.

Season the dressing with 3 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and 1 teaspoon smoked paprika. Taste and adjust: add more salt or a squeeze of lemon if it needs brightness.

Pour the dressing over the egg, bacon and vegetable mixture. Gently fold with a rubber spatula until everything is evenly coated, taking care not to mash the eggs too much. If the salad seems too dry, add up to 2 tablespoons additional mayonnaise or yogurt to reach desired creaminess.

Transfer the egg salad to a serving bowl or portion into sandwiches, lettuce cups or atop mixed greens. Garnish with 2 teaspoons chopped dill or chives and serve with lemon wedges on the side for optional extra brightness.

Chill: for best flavor, refrigerate at least 30 minutes before serving to let flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.