Ingredients and Directions
Directions
Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad.
Season with salt and pepper.
Serve on croissant bread or bread of your choice.
Ingredients
- 3/4 cup mayonnaise, plus more if needed
- 2 tbsp. minced fresh parsley
- 2 tbsp. minced shallots
- 1 tbsp. Dijon mustard
- 1/2 tsp. smoked paprika
- 6 hard-boiled large eggs, peeled and chopped
- 4 slices bacon, cooked and crumbled
- 1 Kosher salt and freshly ground black pepper to taste
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.