Crispy bacon and egg salad recipe

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 281 calories / serving
  • Healthy
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Nothing beats a classic potato salad, especially one that's filled with crunchy pieces of bacon and boiled eggs. This makes a perfect picnic or buffet dish as it packs up well and can be made the day before. Plus, it’s gluten-free and takes just 25 minutes to whip up. 

  1. Roughly chop the unpeeled potatoes and boil for 20 mins. Meanwhile, boil the eggs for 10 mins, drain and let cool, then peel and quarter.
  2. Mix the mayonnaise with the Dijon mustard. Fry the chopped bacon for 5-6 mins until crisp.
  3. Drain the potatoes, put in a serving dish, top with the eggs, bacon, mayo, chives and a twist of black pepper.

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If serving vulnerable groups, elderly people, toddlers, pregnant women or people who are unwell, cook eggs until the whites and yolks are solid.

  • Ingredients

  • 800g unpeeled potatoes
  • 2 eggs
  • 75g light mayonnaise
  • 1 tsp Dijon mustard
  • 6 rashers streaky bacon, chopped
  • 10g chives, chopped
  • Energy 990kj 281kcal 14%
  • Fat 12g 17%
  • Saturates 3g 13%
  • Sugars 2g 2%
  • Salt 0.9g 16%

of the reference intake
Carbohydrate 35.9g Protein 9.7g Fibre 3.3g

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