Turkey Bacon Egg Salad Recipe

Hard-boil eggs

Place 6 large eggs in a single layer in a medium saucepan. 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 stand 10–12 minutes for fully set yolks. After the time, transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier.

Prepare dressing

While eggs cook, whisk together 1 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/2 teaspoon apple cider vinegar, and 1 teaspoon salt in a medium bowl until smooth. Season with black pepper to taste (start with 1/4 teaspoon and adjust). Set aside.

Peel and chop eggs

Peel cooled eggs and roughly chop them: quarter the whites and coarsely chop the yolks so the salad has a mix of creamy and chunky textures.

Cook turkey bacon

While eggs are cooling, cook 6 strips of turkey bacon: heat a large skillet over medium heat, add turkey bacon (no extra oil usually needed) and cook 3–4 minutes per side until browned and crisped to your liking. Transfer to a paper-towel-lined plate to drain and cool. Once cool, chop into 1/2-inch pieces.

Prep vegetables and herbs

Trim and finely dice 2 medium celery stalks. Thinly slice 3 green onions (white and green parts). Chop 2 tablespoons fresh dill or parsley if using. Measure 2 tablespoons sweet pickle relish (or finely chopped dill pickles).

Combine salad

In a large mixing bowl, combine the chopped eggs with the prepared dressing. Add the chopped turkey bacon, diced celery, sliced green onions, relish, and chopped herbs. Gently fold everything together with a spatula until evenly coated. Taste and adjust seasoning — add more salt, pepper, or 1/2 teaspoon smoked paprika if using for a smoky note.

Serve the turkey bacon egg salad chilled or at room temperature. Spoon onto mixed salad greens or into butter lettuce leaves for a low-carb option, or pile between slices of whole wheat bread or croissants for sandwiches. Garnish with extra chopped herbs, a sprinkle of smoked paprika, and lemon wedges on the side to squeeze over just before eating.

Storage: Transfer leftovers to an airtight container and refrigerate up to 3–4 days. For best texture, keep dressings slightly lighter if you expect to store, and add an extra teaspoon of lemon juice if reheating or serving later to freshen flavors.