If you are a texture person when it comes to food, I apologize in advance because this recipe is most likely not for you.

The idea of egg salad can be a little off putting but when you add fresh basil, lemon and Dijon, you won’t even care how squishy it is.

I’m just bein’ real here. I do realize that a squish factor when speaking of food isn’t always the most mouthwatering way to describe it.

Sorry, but egg salad is a strange consistency no matter how you eat it; it’s a real good thing it tastes amazing!

Our newest discovery that could turn egg salad haters into egg salad lovers: Crispy bacon. You know, to give it a little crunch of salty goodness. It makes a world of difference.

Bacon might be the solution to finding world peace.

To be honest, I’m not one to order egg salad at a deli or off of a menu. It always sounds so lame…

I started thinking of flavor combos I love that would contribute more flavor to the basic recipe. Lemon and basil were definitely at the top of the list. 

The kick from the Dijon, freshness of the basil and zing of the lemon are such a great combination in so many things that I figured it couldn’t hurt to try it with egg salad.

It did not disappoint, especially when Chris decided to top it off with bacon. His strange ideas really do work out… sometimes.

Lemon, Basil and Bacon Egg Salad

Makes 4 sandwiches

Ingredients

8 eggs, hard boiled and peeled

8 slices whole wheat or whole grain bread, toasted

4 slices bacon, cooked until crisp

1 teaspoon lemon zest

Juice of 1/2 a lemon

1/4 cup basil, cut in ribbons (chiffonade)

2 tablespoons Dijon

1/2 cup Greek yogurt

3 tablespoons red onion, minced

2 ribs celery, sliced

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

Place the eggs in a pot of water (just enough to cover eggs) and bring to a boil. Let boil 1 minute then remove from heat and cover. Let sit 7-8 minutes then drain and cool under cold running water and peel.

Roughly chop the eggs then mix in a bowl with the yogurt, mustard, lemon, onion, celery and basil. Season with salt and pepper. Spread egg salad onto a slice of bread and top with bacon.

From the Little Yellow Kitchen,

Lauren