Making egg salad with bacon adds a smoky twist to a traditional recipe, which can be prepared for a quick lunch anytime.
Bacon and eggs are a classic combo for a reason. Whether serving them side by side for breakfast or on a hearty fried egg sandwich, pairing them together makes everything better. Upgrading the classic egg salad with crispy bacon pieces just makes sense!
Ingredients & Substitutions
- Hard-boiled eggs - You can buy hard-boiled eggs at the grocery store if you don't wish to make them yourself.
- Mayonnaise - Plain Greek yogurt can be substituted.
- Regular cut bacon - Thick cut bacon will also work, but it will turn gummy as it absorbs liquid in the salad. Turkey bacon can be substituted.
- Red onion - Green onion can be added as well.
- Dijon mustard - Yellow mustard can be substituted.
- Lemon juice
- Paprika
- Black pepper
- Salt
How to make it
Make this egg salad recipe with bacon by first cooking the slices of bacon in a large skillet until crispy. Then remove the bacon and let it cool before crumbling it, or chop bacon into small bits.
Chop the hard boiled eggs into small pieces, or use a potato masher to mash them into your desired consistency. Then place eggs in a mixing bowl along with the remaining ingredients. Mix everything well to combine. Then serve.
Bacon egg salad can be served on toasted bread, buns, a bed of lettuce, or alone in a bowl.
Storing Leftovers
Leftover egg salad should be kept in an airtight container and refrigerated for up to one week. This is a great meal to make in advance to have a lunch ready to go anytime!
Egg Salad with Bacon
Equipment
- Large skillet
- Large Bowl
Ingredients
- 8 hard-boiled eggs peeled
- ½ cup mayonnaise
- ½ cup crumbled bacon 8 slices
- 2 tablespoons diced red onion
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Place bacon strips in a large skillet set over medium high heat and fry until crispy, turning as needed.
- Remove bacon and place on paper towels to cool, then crumble into small pieces.
- Cut hard boiled eggs into small pieces and place them in a large bowl.
- Add the crumbled bacon, mayo, diced onion, mustard, lemon juice, paprika, black pepper, and salt. Mix well to combine.
- Serve the bacon egg salad immediately, or store in the refrigerator to be enjoyed later.
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