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.
Servings 3 big sandwiches
- 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
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.
Calories: 561kcal | Carbohydrates: 1g | Protein: 19g | Fat: 52g | Saturated Fat: 13g | Cholesterol: 416mg | Sodium: 1076mg | Potassium: 196mg | Sugar: 1g | Vitamin A: 660IU | Calcium: 124mg | Iron: 2.1mg