Cheddar Bacon Egg Salad

This egg salad recipe is packed with flavor from the bacon and cheddar! Be sure to adjust salt as needed in this recipe, as some bacon and cheddar are quite salty already.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings big sandwiches

Calories 698kcal

Author Karly Campbell

Ingredients

6 large eggs
4 slices bacon
1/2 cup mayonnaise
1 tablespoon mustard
1 teaspoon vinegar
1 teaspoon dried dill
1/2 teaspoon salt more to taste
1/2 teaspoon pepper more to taste
1/4 cup grated cheddar cheese
6 slices sandwich bread

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.
Place the eggs in a bowl of ice water and let sit for 10 minutes or 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 or chop them coarsely with a knife, depending on your preferences. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine.
Stir in the bacon and cheddar.
Spread the egg salad between the slices of bread to make sandwiches. Alternately, serve with crackers as a dip.

Video

Notes

You may use any method you like to boil the eggs (see blog post for details) or you can purchase already boiled eggs from the grocer.

We keep this recipe simple with dried dill, but feel free to stir in as many fresh or dried herbs as you like to suit your tastes. Basil, parsley, and chives are great additions.

This egg salad recipe will last tightly covered in the fridge for up to 4 days.

Season to taste with salt and pepper. We start slow with just 1/2 teaspoon of salt, because sometimes the bacon or cheddar is quite salty. Add more to taste.

Skip the bread and enjoy this with a fork to make this a low carb meal!

Nutrition