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Bacon-Dill Egg Salad with Pimentos

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Bacon-Dill Egg Salad with Pimentos


  • 12 large eggs
  • 6 slices bacon cooked and crumbled
  • 3/4 cup mayonnaise
  • 1 2 oz jar diced pimento drained
  • 2 Tbsp Dijon mustard
  • 2 Tbsp chopped fresh chives
  • 2 Tbsp sweet pickle relish
  • 1 1/2 tsp chopped fresh dill
  • 1 tsp apple cider vinegar
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp onion powder


  • Place eggs in a large pot in a single layer. Fill with enough water to cover tops by one inch. Heat to boiling, then remove from heat and cover. Let stand 12 minutes.  
  • Drain and rinse under cool water until cool enough to handle. Peel cooked eggs and chop. Set aside.
  • In a medium sized mixing bowl whisk together the mayonnaise, pimento, Dijon, chives, relish, dill, vinegar, salt, pepper and onion powder.  Add chopped egg and crumbled bacon. Mix well.
  • Refrigerate for 4 hours. 
  • Serve on warm croissants, kaiser rolls, assorted crackers or on a bed of green leaf lettuce


After bringing eggs to a boil, allow to sit covered for 15 minutes for x-large eggs, 12 minutes for large eggs and 9 minutes for medium-size eggs.

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