A delightful twist on the classic egg salad, featuring crispy bacon and a creamy dressing.
Peel and chop the hard-boiled eggs into small pieces.
Use a sharp knife to get clean cuts and avoid mashing the eggs.
Cook the bacon until crispy, then crumble it into small pieces.
Cook the bacon on medium heat to ensure even crispiness.
In a mixing bowl, combine the mayonnaise, mustard, and pepper to create the dressing.
Whisk the dressing ingredients well to ensure a smooth consistency.
Add the chopped eggs, crumbled bacon, and diced celery to the dressing and mix gently.
Fold the ingredients gently to avoid breaking the eggs.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the salad on fresh lettuce leaves or as a sandwich filling.
Garnish with a sprinkle of paprika or fresh herbs for added color and flavor.
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