If you're looking for a quick lunch loaded with flavor, this Bacon Egg Salad will be your new favorite recipe.
By combining the creaminess of a classic egg salad with the saltiness of crispy bacon and a touch of sharp cheddar, this dish is a great way to turn a simple lunch into something special. Plus, it's super easy to make and perfect for meal prepping ahead of time.
This Egg Salad with Bacon is a creamy, savory, and satisfying dish that's sure to become a go-to recipe in your kitchen. Whether you're making it for a quick lunch or prepping ahead for the week, it's bound to be a hit!
I love any salad that features bacon. You might enjoy my Warm Potato Salad recipe featuring a warm bacon vinaigrette or my Broccoli Salad with Craisins. And if you really love bacon, you must try my Candied Maple Bacon.
If a soup featuring bacon is what you're in the mood for, try my Crockpot Loaded Baked Potato Soup.
Why You'll Love This Recipe
- The Bacon! - The crispy bacon in this salad adds just the right amount of crunch and saltiness, perfectly complementing the creamy egg salad base. The shredded cheddar cheese and a touch of spicy mustard bring out tangy flavors that enhance the flavor of the whole dish.
- Incredibly Versatile - It's always satisfying whether you enjoy it on a bed of lettuce, in a sandwich, or just straight out of the bowl.
- Easy To Make - With hard-boiled eggs as the base, you only need to chop eggs and mix everything in a large bowl. The ingredients are simple; you probably already have most of them in your kitchen.
The Easiest Way To Hard Boil Eggs
Perfect hard-boiled eggs are absolutely essential to this recipe. My favorite method to prepare them is on the stovetop - although you can hard boil eggs in an Instant Pot or even an air fryer!
Here's a simple step-by-step guide to making them on the stovetop:
Step 1. Place your eggs in a single layer at the bottom of a large pot. Add enough cold water to cover the eggs by about an inch. Bring the water to a rolling boil.
Step 2. Once the water reaches a rolling boil, turn off the heat and cover the pot with a lid. Leave the pot on the stove and let the eggs sit in the hot water for about 10-12 minutes.
Step 3. After the time is up, use a slotted spoon to transfer the eggs into an ice bath. This stops the cooking process and makes the eggs easier to peel. Let the eggs sit in the ice bath for about 5 minutes before peeling. The shells should come off easily, leaving you with perfectly hard-boiled eggs.
Substitutions
- Greek Yogurt or Sour Cream - If you're not a fan of Miracle Whip or mayo, you can use Greek yogurt or sour cream for a tangy twist. They'll still give you that creamy dressing without the mayo. Since mayo and Miracle Whip have a sweeter flavor, you may have to add a pinch of sugar or two to replicate the same flavor.
- Colby Jack Cheese - Feel free to swap the cheddar with other cheeses like Swiss or Colby Jack if that's what you have on hand.
- Turkey Bacon - You can use turkey bacon instead of regular bacon for a lighter option. It crisps up nicely and still adds that smoky flavor.
Variations
- Spicy Bacon Egg Salad - Add a dash of cayenne pepper or a few drops of hot sauce to kick up the heat.
- Loaded Egg Salad - Toss in some diced red onion, cherry tomatoes, and fresh herbs like dill or chives for extra flavor.
- Bacon Ranch Egg Salad - Mix in a little ranch dressing instead of mustard for a creamy, herby twist on this classic.
Ingredients
*For specific ingredient amounts, please scroll down to the printable recipe card.
How to Make Bacon Egg Salad
Step 1. Prepare Your Ingredients. Once the eggs are cool, peel them and chop them into bite-sized pieces. Place the eggs, Miracle Whip or mayo, spicy mustard, cooked bacon, cheddar cheese, garlic powder, onion powder, and parsley into a large mixing bowl.
Step 2. Mix It Up. You can mash the ingredients with a potato masher or stir by hand until well combined. I like to use this mix-and-chop kitchen tool to get a slightly chunky, creamy texture.
Step 3. Top It. Pour the mixture into a serving dish and top with extra bacon crumbles, shredded cheese, and freshly chopped green onions for a little crunch and color.
Step 4. Serve and Enjoy. This Bacon Egg Salad is delicious on sandwich bread, in lettuce wraps, or even as a dip for crackers. It's also a great keto egg salad option if you skip the bread and enjoy it on a bed of lettuce.
Storage and Freezing
Store Bacon Egg Salad in an airtight container in the fridge, and it should keep well for 3-4 days.
Freezing is not recommended.
Pro Tip
To get the best hard-boiled eggs, use eggs that are slightly older—around a week old. They're easier to peel. After boiling, immediately transfer the eggs to an ice bath. This helps stop the cooking process and makes peeling even easier.
Notes and FAQs
Absolutely. Bacon Egg Salad is a perfect make-ahead dish. Just be sure to store it properly, in an airtight container in the refrigerator, and you can enjoy it throughout the week.
Yes, you can use Dijon mustard or even whole-grain mustard for a different flavor profile. Each one will add its unique taste to the salad.
This salad is versatile—you can enjoy it on sandwich bread, in lettuce wraps, or on a bed of lettuce for a lighter option.
Yes, pre-cooked bacon is a quick and convenient option. Just be sure to crumble it well before adding it to the salad.
Bacon Egg Salad
Equipment
- 1 mix-and-chop tool or potato masher
Ingredients
- 12 hard-boiled eggs
- ¾ cup Miracle Whip or mayonnaise
- 2 Tablespoons spicy mustard
- ½ cup cooked and crumbled bacon
- ½ cup shredded mild cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
Instructions
- Cool and peel the hard-boiled eggs and chop them into bite-sized pieces. Place the eggs, Miracle Whip or mayo, spicy mustard, cooked bacon, cheddar cheese, garlic powder, onion powder, and parsley into a large mixing bowl.
- Mash the ingredients together with a potato masher or simply stir by hand until well combined. I like to use a potato masher to get a slightly chunky, creamy texture.
- Pour the mixture into a serving dish and top with extra bacon crumbles, shredded cheese, and freshly chopped green onions for a little crunch and color.
- Serve and Enjoy. This Bacon Egg Salad is delicious on sandwich bread, in lettuce wraps, or even as a dip for crackers. It’s also a great keto egg salad option if you skip the bread and enjoy it on a bed of lettuce.
Notes
Storage and Freezing
Store Bacon Egg Salad in an airtight container in the fridge, and it should keep well for 3-4 days. Freezing is not recommended.Pro Tip
To get the best hard-boiled eggs, use eggs that are slightly older—around a week old. They're easier to peel. After boiling, immediately transfer the eggs to an ice bath. This helps stop the cooking process and makes peeling even easier.Nutrition
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