Egg Salad with Shrimp and Bacon
Elevate your classic egg salad with the bold flavors of succulent shrimp and crispy bacon in this irresistible recipe for Egg Salad with Shrimp and Bacon. Creamy mayonnaise, tangy Dijon mustard, and a splash of fresh lemon juice create a luscious dressing that perfectly coats the tender chopped eggs, juicy shrimp, and savory bacon. Fresh parsley and green onions add a bright, herby finish, while a hint of salt and pepper ties it all together. Whether served on fluffy bread, tucked into crisp lettuce wraps, or paired with your favorite crackers, this protein-packed dish is a flavorful twist on a lunchtime favorite. Ready in under 30 minutes (plus chill time), this easy-to-make recipe combines unbeatable flavor with quick preparation – perfect for busy weekdays or casual gatherings.
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Recipe Information
Ingredients
- 6 Large eggs
- 1 cup Cooked shrimp (peeled, deveined, and chopped)
- 4 Bacon slices
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Fresh lemon juice
- 2 tablespoons Fresh parsley (chopped)
- 2 Green onions (sliced thin)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Place the eggs in a medium saucepan and cover with cold water. Bring the water to a boil over medium-high heat.
Once boiling, cover the saucepan with a lid, turn off the heat, and let the eggs sit in the hot water for 10 minutes.
Meanwhile, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces once cooled.
Drain the eggs and transfer them to a bowl of ice water to cool for 5 minutes. Once cooled, peel and chop the eggs into bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Stir until smooth.
Add the chopped eggs, cooked shrimp, crumbled bacon, parsley, and green onions to the bowl. Gently fold the ingredients together until evenly coated with the dressing.
Season the mixture with salt and pepper, adjusting to taste.
Chill the egg salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve the egg salad on bread, in lettuce wraps, or with crackers for a delicious meal.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1731 mg | 577% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.2 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 16.6 mcg | 83% | |
| Calcium | 296 mg | 23% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1349 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
