egg salad with bacon and pecan Recipe
Ingredients
- 12 hard boiled eggs peeled and chopped
- 1 cup finely chopped celery
- 1/4 cup finely chopped green onions
- 3/4 pound bacon chopped, cooked crisp and drained
- 2 tsp horseradish
- 1 cup mayonnaise
- 1 tbsp creole mustard
- salt, black pepper, and cayenne to taste (cayenne Optional)
- 3 tbsp chopped pecans
- 1/2 cup chopped parsley
Directions
- combine the eggs, celery, onions and bacon in a large mixing bowl
- combine the horseradish, mayonnaise and mustard and fold into salad
- season to taste
- add pecans and parsley and mix gently
- serve at room temperature or chilled
- serve on toast or with chips
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 8 servings | |
| Calories 416 | |
| Calories from Fat 388 | 93% |
| Total Fat 43.51g | 54% |
| Saturated Fat 9.69g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 536mg | 22% |
| Potassium 161mg | 5% |
| Total Carbs 1.58g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.57g | 0% |
| Protein 5.39g | 9% |
