Bacon Egg Salad- egg salad tastes even better with lots of crispy, salty bacon added. Makes a great sandwich spread for a summer lunch.
Sure you can add a couple of slices of bacon to an egg salad sandwich. But it tastes even better when the bacon is chopped up and there’s some in every bite.
To make this Egg Salad, you’ll start by hard-boiling some eggs. My favorite method for hard-boiling eggs is to put them in a large pot and cover them with about 2 inches of water. (That’s 2 inches of water on top of the eggs.) Place the pot on a burner and bring the water to a boil. As soon as the water comes to a rolling boil, cover the pot and turn the heat off. Let the eggs sit for about 12 minutes. Then drain them and run cold water over them until they cool down.
Bacon Egg Salad Recipe Tips:
Older eggs are usually easier to peel than fresher eggs.
You can mash or chop your eggs up a little or a lot depending on how you like your egg salad.
Will keep in the refrigerator for 4 to 5 days. Be sure to store it in an airtight container or cover it well with plastic wrap.
Try These Other Lunch Favorites:
- 12 large eggs
- 1/2 to 3/4 cup mayonnaise, depending on how mayonnaisey you want it
- 1 teaspoon yellow mustard
- few pinches of salt
- 1/4 teaspoon pepper
- 8 slices bacon, cooked and crumbled
- 2 tablepsoons finely chopped red onion
- Place eggs in a large pot and cover with 2 inches of water. Bring to a rolling boil, cover the pot, and turn the burner off. Let pot sit on the burner for 12 minutes.Drain and run cold water over the eggs until they cool. Peel the eggs.
- Place the eggs in a large bowl and chop with a knife or mash with a fork. You can chop a little or a lot depending on how much texture you like in your egg salad.
- Add remaining ingredients and mix well.
- Cover with plastic wrap and refrigerate at least 2 hours before serving.
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