Bacon Dill Egg Salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place eggs in a large pot in a single layer. Fill with enough water to cover tops by one inch. Heat to boiling, then remove from heat and cover. Let stand 12 minutes.

Step 2

Drain and rinse under cool water until cool enough to handle. Peel cooked eggs and chop. Set aside.

Step 3

In a medium sized mixing bowl whisk together the mayonnaise, pimento, Dijon, chives, relish, dill, vinegar, salt, pepper and onion powder. Add chopped egg and crumbled bacon. Mix well.

Step 4

Refrigerate for 4 hours.

Step 5

Serve on warm croissants, kaiser rolls, assorted crackers or on a bed of green leaf lettuce

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