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Breakfast Egg Salad

Breakfast Egg Salad with Bacon is creamy and loaded with flavor – there’s just something magical about the addition of bacon. It’s the perfect way to get your day started off on the right foot! Why, oh why, have I never added bacon to my egg salad before this?! I’ve added chopped bacon to deviled eggs, and to so many other breakfast and non-breakfast dishes in my lifetime.

Ingredients :
  • 4 100% whole-grain bread, toasted
  • Pepper
  • 1/4 tsp. Freshly ground black
  • 1/4 tsp. Kosher salt
  • 1 tbsp. Finely chopped fresh chives
  • 3 tbsp. Finely chopped red onion
  • 4 slices Cooked bacon, chopped
  • 2 tsp. Dijon mustard
  • 2 tbsp. Plain 2% Greek yogurt
  • 2 tbsp. Full-fat mayonnaise
  • 6 Large hard boiled eggs
Directions :
  1. In a medium bowl, combine eggs, mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper.
  2. Serve on toast. If desired, add a few arugula leaves and chopped or a sliced fresh tomato.
  3. Egg salad will keep in an airtight container for a day or two in the refrigerator.