This is the best egg salad recipe ever and I think you’re going to love it! It’s loaded with bacon and cheddar!
Well, we moved. From Illinois to Nebraska.
Aaaaand, I’m officially living in the middle of nowhere, you guys.
Nebraska is basically just a bunch of wide open spaces, which sounds all nice and stuff. Butttttt…
It means that I must prepare myself.
For what, you ask? Well, for all the things.
For breakfasts, lunches, and dinners, most importantly.
In the past, we were really bad about hitting up the drive thru for lunch.
Not every day, but a few times a week, at least. It was quick, it was easy, it was cheap.
Also, cooking three meals a day is just too much. For serious.
My egg salad sandwich recipe has saved me at lunch time on more than one occasion!
My kids are homeschooled, which is lovely, but it also means that I am responsible for every meal, every day. It can get to be a bit much.
Also, I don’t want to be the weirdo that admits to loving fast food, but…I kind of love fast food. Those french fries get me every time.
I don’t even hate the burgers. I know. It’s totally unpopular to admit that, but I gotta be me.
Do you have a love for fast food too? Say we’re still friends.
Check out how to make egg salad exciting. Hint: It’s with cheese and bacon.
Now that I’m in Middle of Nowhere, Nebraska?
I’m cooking three meals a day.
Lucky me, this egg salad sandwich recipe is not only easy, but tastes phenomenal.
It’s full of flavor from the bacon and cheddar, perfectly creamy from the hit of mayonnaise, and has just the right bite from the mustard.
I even ate this for breakfast today, which was not weird, because it’s basically bacon, eggs, and toast. Winning!
And when I say that we’re eating this allllll the time, I’m not kidding. We went through FIFTY-SIX EGGS in the first 10 days of living here.
Five. Six.
That is a lot of dang eggs, my friends.
This is the best egg salad recipe you’ll ever try! I mean, how could it not be? My recipe for egg salad is full of cheese and bacon.
More of my easy lunch favorites include bacon lo mein, baked chicken legs, and ham and bean soup.
So, whether you’re living in the middle of nowhere like me, with no place to go for lunch or a long drive to a grocery store, or you really love egg salad (also like me) this egg salad recipe is the one for you! You have to give it a try and let me know what you think! It’s so darn good!
And, true story, I eat low carb a lot of the time. That means no bread.
I eat this egg salad with a fork and have no regrets. It’s really good in a lettuce wrap as well!
Give this one a try and report back. Curious to hear what you think.
Cheddar Bacon Egg Salad
Ingredients
- 6 large eggs
- 4 slices bacon
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon vinegar
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup grated cheddar cheese
Instructions
- Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes.
- Run the eggs under cold water or place them in an ice bath until cold.
- While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon.
- Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine.
- Stir in the bacon and cheddar.
- Serve as a dip with crackers or between bread as a sandwich.
Donna Agee says
Hubs and I enjoyed this! It was a nice change from our usual lunches. I added tomatoes on the side. Think I’ll add celery next time.
Jean Thornell says
Had I known how easy and how delicious it is, makes me wish I’d had the recipe ages ago. Whole family loves it. Thank you very much.
Karly says
Love to hear that, Jean!
DD Florentine says
Can’t print this recipe ??
Karly says
Hmm, the print button seems to be working fine on my end. Could try again from a different browser or device and see if that works for you?
Crystal says
My whole famy loved this recipe, I am making it again. Usually my picky teen girls do not EAT anything but junk, made this and BAM all gone! Thank you so much for sharing…
Danita Dorris says
This sounds great I’m gonna try it tomorrow. I will add onions. I put onions in everything! Thank you
Karly says
Onions sound like a great addition!
Dave says
The cognitive dissonance of no relish in an egg salad recipe was a bit much so I ended up adding about a 1/2 cup to it. Pretty good once the relish helped me regain my footing. Thanks!
Jodie says
Yum! We loved it! Finally an Egg Salad recipe without adding pickles or relish. I love them, but NOT in my Egg Salad! I’d love to try the Horseradish Egg Salad. How much Horseradish do you add?
Karly says
Oh geeze, I forgot to include the link to the horseradish egg salad in the post. Sorry about that! Here’s the recipe for that: https://www.bunsinmyoven.com/horseradish-egg-salad-bagels/
Glad you enjoyed this one though! 🙂
Maggie Martin says
NOT a big cheese fan so I made this without that but everything else! The hubs loved it and he doesn’t like anything….sooooo a big winner!! I used lettuce wrap style for me UmmmmmGood
Thanks Karly!
Maggie
Karly says
Not a cheese fan? I can’t believe you stick around here. 😉 Thanks for putting up with me even though I cheese everything! Glad the hubby enjoyed the recipe too!
Carla Skidmore says
This twist on egg salad looks great. I make egg salad and add some sweet relish to “jazz” it up. I will certainly try the bacon and cheddar cheese variety, too.
I have, also, mixed canned tuna with the egg salad for another way to make egg salad a bit different.
Deana says
I modified it based on my tastes and it is deelish! Used celery seed in place of parsley, added smoked paprika to taste, only added salt AFTER I tasted it with all other ingredients and only added enough to suite my tastes. “Also, I omit the cheese d/t dairy allergies, but I have made it with vegan sharp cheese and even my friends liked it. . Thanks for this recipe, it’s a keeper! Comments from others were helpful including salt to taste given other ingredients. Also, I may ty varying based on comments: chipotle mayo while omitting mustard and vinegar; fresh dill; pickles; chili powder.Â
Gina says
ummmm.. I have lived in Lincoln, NE all my life. We just took a vaca to Texas back in July. You want to complain about nothing and wide open spaces??? Take a drive my dear from Lincoln, thru Kansas, OK, and into Texas. Then complain to me about wide open spaces.
Danielle says
I made this minus the vinegar and cheddar cheese. Wow. Delicious!
Crab Dynasty says
Looks like it’s worth trying……. Maybe not with cheese.
Pat Wheeler says
OK, I’ve looked over your site and I can’t find anywhere that you tell us just where “in the middle of nowhere” you might be. I’m moving to our new home outside of Montrose, CO. Now that’s the second largest city on the Western slope in Colorado. Grand Junction (about an hour away) is the largest at 60,000 people. Montrose has 19,000 people. You would be amazed at how many towns have less than 100 people over here. But we love it 🙂
The smallest place (in population) that I had lived before this was Kwajalein Island in the South Pacific (half way between Australia and Hawaii, and it seemed at the time that there were more people there that was actually the case because there were a little over 3,000 people on an island that was about 3 1/2 miles long and averaged about 1/2 mile wide. And, 2/3rd s of the island was runway and missile complex. I’ve missed that sense of both isolation and community since I left there in 1964.
So, Karly, do we need to play “Where in the world is Karly?” or what (lol)
Karly says
Hi Pat!
Thanks for all of the thoughtful comments last night. 🙂 Sounds like you really enjoy cooking.
We’re in central Illinois, but that island in the South Pacific sure sounds nice right about now! 🙂
Risa Lundquist says
Just made it. I love it! Will make it over and over. I used white wine vinegar and it was awesome. My issue is that I suck at making hard boiled eggs. Mine NEVER peel easily. Even with that I will make again.
Karly says
The older the eggs, the easier they peel. I also cook mine in an Instant Pot and the shells just slip right off the eggs. 🙂