Turkey Bacon Egg Salad Recipe

Hard-boil the eggs

Place 6 eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes. After 10 minutes, transfer eggs to an ice bath for 5 minutes to stop cooking, then peel and cool.

Prep vegetables and mix dressing

While eggs cook, finely dice 1 celery stalk (about 1/2 cup) and finely mince enough red onion to yield 2 tablespoons. Chop 1 tablespoon fresh chives. In a mixing bowl combine 1/2 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika (optional). Stir until smooth and taste; adjust salt/pepper as desired.

Combine eggs with dressing

Chop the peeled eggs into roughly 1/2-inch pieces (or mash slightly with a fork for creamier texture). Add chopped eggs, diced celery, minced red onion, and chopped chives to the dressing. Gently fold until evenly coated. Refrigerate while you cook the turkey bacon if not serving immediately to allow flavors to meld (at least 10 minutes).

Cook turkey bacon

Heat a skillet over medium heat and add 1 teaspoon olive oil to prevent sticking. Add 6 slices turkey bacon in a single layer and cook 3–4 minutes per side, or until edges are crisp and browned to your liking. Turkey bacon cooks faster than pork bacon—watch closely to avoid burning.

Crumble or chop bacon

Transfer cooked turkey bacon to a paper towel-lined plate to drain and cool for 2 minutes. Once cool enough to handle, chop or crumble the bacon into bite-sized pieces. Reserve about 1 tablespoon of bacon pieces to sprinkle on top for garnish, and fold the remaining bacon into the egg salad so every bite has some.

If using greens, arrange 4 cups mixed greens or individual lettuce leaves on plates. Spoon the turkey bacon egg salad on top of the greens or place between two slices of whole wheat bread (use 2 slices per sandwich) or serve with crackers. Squeeze a lemon wedge lightly over the salad for brightness, and garnish with the reserved bacon pieces and additional chives if desired. Serve chilled or at cool room temperature.