Egg Salad with Bacon and Creamy Honey Mustard Dressing
Try this Egg Salad with Bacon and Creamy Honey Mustard Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
contains honey
- 1/8 teaspoon garlic powder
- 1/4 teaspoon worcestershire sauce
- salt and black pepper to taste
- 1/2 tablespoon olive oil
- 3 tablespoons plain low-fat yogurt
- 1/2 tablespoon honey mustard
- 1/8 teaspoon paprika (any kind you like i used smoked)
- 1 scallion, green and white parts thinly sliced
- 2 tablespoons minced flat-leaf parsley plus more for garnish if desired
- 1 slice turkey or beef bacon cooked and crumbled
- 3 large eggs hard-boiled and cooled and then peeled and chopped
- Carbohydrate 2.32249916529974 g
- Cholesterol 1.378124998835 mg
- Fat 1.38149062506088 g
- Fiber 0.266474995732307 g
- Protein 1.51199437398063 g
- Saturated Fat 0.360744749855796 g
- Serving Size 1 1 serving (38g)
- Sodium 2393.25266665308 mg
- Sugar 2.05602416956743 g
- Trans Fat 0.0574957499942651 g
- Calories 27 calories
Whisk together the yogurt, oil, honey mustard, Worcestershire, paprika, and garlic powder in a medium bowl until smooth.Add the scallion, parsley, bacon, and egg and toss gently to combine. (You can mash up the egg a bit if you want.)Taste and add salt and black pepper as desired.
