Bacon Cheddar Egg Salad

Take your classic egg salad to a new level with this Bacon Cheddar Egg Salad recipe. Crispy bacon and sharp cheddar cheese are the perfect add-in ingredients to make your egg salad stand out.

I don’t make egg salad nearly enough, and I really need to change that after having this Bacon Cheddar Egg Salad. I wanted to jazz up my normal egg salad so I fried a few slices of bacon and grated some sharp cheddar cheese for the sandwich filling.  Bacon and cheese, ya’ll!

When my girls were young, they learned how to dye Easter eggs with food coloring; and that would give me many hard-boiled eggs to use up in recipes for deviled eggs and this delicious Deviled Egg Crostini recipe. Now that they are adults I don’t have any eggs to use up at Easter. That isn’t a problem as I will just pull out my egg cooker and make some to use for egg salad and even this pasta salad.

Why You’ll Love This Recipe

• Bacon and cheese – “nuff said.
• Egg salad makes a delicious sandwich or served over salad greens.
• Great use of hard boiled Easter eggs.

Bacon Cheddar Egg Salad

This bacon cheddar egg salad is easy to mix together with ingredients you probably already have. There are so many ways to make egg salad but truth be told, I love a classic version and now that I have made it with bacon and cheese, this is my new favorite.

The salty bacon combined with the egg salad mixture and the sharpness of the cheddar make for a delicious sandwich filling.

Equipment

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• Saucepan (or the Hamilton Beach Egg Cooker)
• Medium bowl
• Small bowl
• Spatula or wooden spoon
• Knife
• Fork
• Cutting board
• Skillet

Ingredients

• 6 large eggs
• 4 slices bacon
• 2 tbsp finely diced onion
• ½  cup mayonnaise
• 1 tablespoon mustard
• 1 teaspoon vinegar
• 1 teaspoon parsley flakes
• ¼  cup grated cheddar cheese
• Salt and pepper to taste

Directions

Step 1

Follow the instructions in Hamilton Beach Egg Cooker manual for Hard Cooked Eggs. Stovetop method to hard boil eggs: Place eggs in a large pot of cold water and add a teaspoon of vinegar to the cold water will help keep eggs from leaking out if any of the shells crack while cooking. Turn the heat on to high and bring eggs to a rolling boil. Turn off heat, cover, and let sit for 16 minutes. Once the timer goes off, drain the hot water and run cold water over the eggs. Add some ice to help in the cooling process. It doesn’t hurt to shake the pan with the ice and eggs in it and let the shells crack a bit. This will just help them to peel easier.

Step 2

While the eggs are cooking, fry up your bacon, drain on paper towels. Roughly chop up the bacon. Set aside.

Step 3

Once your eggs are peeled, dice the eggs up and place them in a medium bowl. Add the mayonnaise, mustard, vinegar, onion, and parsley. Mix to combine.

Step 4

Add in the bacon and cheddar, and mix to combine. Taste to see how much salt you may need to add. Bacon can be salty as can some cheese. Add salt and pepper to your taste, and mix again.

Step 5

Assemble your egg salad sandwiches and enjoy.

Tips for this recipe:

• When frying your bacon slices, you can either fry them whole and then roughly chop them up to use in the egg salad.  OR – you can chop up the raw bacon and then fry it that way.  Either way, be sure to drain the bacon to remove the grease.
• You can use other cheeses, try a white cheddar or Monterey Jack cheese.
• There is a little mayonnaise in this Bacon and Cheddar Egg Salad recipe, and if you need to add more or less, do so. Season with salt and pepper, to your taste.
• A cute way to serve egg salad for brunch would be to use Roma tomatoes.  Slice them in half lengthwise, remove the seeds; and fill with egg salad. Garnish with a small parsley leaf.
• Time saving tip: you can purchase a few of the ingredients already cooked or chopped at your local grocery store. Chopped onions are in the produce area, cooked (real) bacon pieces are in the condiment aisle, and already hard-boiled eggs are located by the fresh eggs.
• Substitute avocado mayo for the regular mayo.

2024 Alphabet Challenge – “E”

In updating this post, I am sharing it in the 2024 Alphabet Challenge in which fellow foodies will share recipes with the letters of the alphabet. Twice a month we will bring you two letters – recipes that either start with the letter or the main food in the recipe starts with that letter. Today is the letter “E” and I am sharing this updated deviled egg crostini recipe with you. Here is what the others are sharing. To see all the recipes I have shared so far, go here.

• Sneha’s Recipe : Egg Roast 
• Culinary Cam: Elderflower & Roasted Strawberry Layer Cake 
• A Day in the Life on the Farm: Tomato and Eggs 
• Palatable Pastime: Easy Homestyle Chicken Enchiladas 
• Jolene’s Recipe Journal: English Muffin Bread 
• Mayuri’s Jikoni: Egg Pulao 
• Karen’s Kitchen Stories: Egg Bread Hoagie Rolls 
• Magical Ingredients: Edamame Paratha 
• Food Lust People Love: Everything Pizza Tartin
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits

Printable Recipe Card for Bacon Cheddar Egg Salad

Bacon Cheddar Egg Salad

Take your classic egg salad to a new level with this Bacon Cheddar Egg Salad recipe. Crispy bacon and sharp cheddar cheese are the perfect add-in ingredients to make your egg salad stand out.

5 from 1 vote

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: bacon cheddar egg salad, egg salad

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Boiling Eggs: 16 minutes minutes

Servings: 6 servings

Calories: 1640kcal

Author: Lisa Kerhin

Equipment

• saucepan (OR egg cooker)
• medium bowl
• cutting board
• knife
• fork
• spatula
• skillet

Ingredients

• 6 large eggs
• 4 slices bacon
• 2 tablespoon finely diced onion
• ½ cup mayonnaise
• 1 tablespoon mustard
• 1 teaspoon vinegar
• 1 teaspoon parsley flakes
• ¼ cup grated cheddar cheese
• Salt and pepper to taste

Instructions

• If you’re using the egg cooker, follow the instructions in the manual for Hard Cooked Eggs. Stovetop method to hard boiling eggs: Place eggs in a large pot of cold water and add a teaspoon of vinegar to the cold water will help keep eggs from leaking out if any of the shells crack while cooking. Turn the heat on to high and bring eggs to a rolling boil. Turn off heat, cover, and let sit for 16 minutes. Once the timer goes off, drain the hot water and run cold water over the eggs. Add some ice to help in the cooling process. It doesn’t hurt to shake the pan with the ice and eggs in it and let the shells crack a bit. This will just help them to peel easier.
• While the eggs are cooking, fry up your bacon, drain on paper towels. Roughly chop up the bacon. Set aside.
• Once your eggs are peeled, dice the eggs up and place in medium bowl. Add the mayonnaise, mustard, vinegar, onion, and parsley. Mix to combine.
• Add in the bacon and cheddar, mix to combine. Taste to see how much salt you may need to add. Bacon can be salty as can some cheese. Add salt and pepper to your tastes, mix again.
• Serve on your choice of bread or on top of a lettuce leaf.

Nutrition

Calories: 1640kcal | Carbohydrates: 7g | Protein: 53g | Fat: 154g | Saturated Fat: 39g | Polyunsaturated Fat: 61g | Monounsaturated Fat: 46g | Trans Fat: 0.4g | Cholesterol: 1115mg | Sodium: 2020mg | Potassium: 637mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1827IU | Vitamin C: 2mg | Calcium: 376mg | Iron: 6mg

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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