Egg Salad with Bacon Recipe

Place eggs in a saucepan and cover with water. Bring to a boil remove from heat and let eggs stand in hot water for 15 minutes.

At the same time place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon slices on paper towels.

Mix bacon mayonnaise green onions dill lemon juice Dijon yellow mustard together in a medium bowl.

Remove eggs from hot water cool under cold running water and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold at least 1 hour. Serve.