What makes this Special Egg Salad so special? Well… we like it, so that makes it special to us. Just kidding, sort of. We really do like this version of the creamy, chilled, tangy egg delight. It’s perfect for prepping ahead for lunch when you need something hearty, but don’t have time to make something extravagant. But don’t worry, this Special Egg Salad does taste pretty extravagant, and we guess that justifies why we think it’s so special!
Ingredients
- 12 large eggs
- water, to taste
- 3/4 cup mayonnaise
- 1 (2-ounce) jar diced pimientos, drained
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh chives, chopped
- 2 tablespoons sweet pickle relish
- 1 1/2 teaspoons fresh dill, chopped, plus more, to taste, for garnish
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 6 slices bacon, cooked and crumbled
Directions
Step 1 –Place the eggs in a large pot in a single layer and fill with enough of the water to cover the tops by 1 inch.
Step 2 –Bring the eggs to a boil, then transfer the pot from heat and cover.
Step 3 –Let the eggs stand in the water for 12 minutes.
Step 4 –Drain and rinse the eggs under cool water until they are cool enough to handle.
Step 5 –Peel the cooked eggs, then chop them. Set them aside.
Step 6 –In a medium mixing bowl, whisk the mayonnaise, the pimientos, the Dijon, the chives, the relish, 1 1/2 teaspoons of the dill, the apple cider vinegar, the salt, the pepper, and the onion powder together.
Step 7 –Add the chopped eggs and the crumbled bacon to the mayonnaise mixture and mix well.
Step 8 –Refrigerate the egg salad for 4 hours.
Step 9 –Serve the egg salad garnished with the extra dill.
