Bacon Egg Salad
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!
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
Serving: 1cupCalories: 633kcalCarbohydrates: 3gProtein: 29gFat: 55gSaturated Fat: 15gPolyunsaturated Fat: 21gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 611mgSodium: 1.052mgPotassium: 227mgFiber: 0.4gSugar: 2gVitamin A: 954IUVitamin C: 0.1mgCalcium: 184mgIron: 2mg
Tried this recipe?Let us know how it was!
