Turkey Bacon Egg Salad Recipe

Hard-boil the eggs

Place the 6 large eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let sit for 10–12 minutes for firm yolks. After time is up, transfer eggs to an ice bath (bowl of ice and cold water) for at least 5 minutes to stop cooking and make peeling easier.

Peel the cooled eggs, then chop them coarsely. Place chopped eggs in a large mixing bowl.

Cook the turkey bacon: If not already cooked, fry or bake the turkey bacon until crisp. For stovetop, heat a skillet over medium, cook bacon 3–5 minutes per side until browned and crisp; drain on paper towels. Chop cooked turkey bacon into 1/2-inch pieces and add to the bowl with eggs.

Add the diced celery, sliced green onion, and chopped parsley to the bowl with eggs and bacon. Gently fold to combine so solids are evenly distributed.

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

Season the dressing with 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning: add more salt, pepper, or lemon juice as desired.

Pour the dressing over the egg, bacon and vegetable mixture. Using a spatula, gently fold and toss until everything is evenly coated. Aim for a chunky, slightly creamy texture — add up to 2 tablespoons extra mayonnaise if you prefer a looser salad, or a splash of milk to thin.

Serve the turkey bacon egg salad chilled or at room temperature. Spoon over mixed greens, onto toasted bread or rolls, or serve in lettuce cups. Garnish with an extra sprinkle of smoked paprika or chopped parsley if desired.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.