Bacon Cheddar Egg Salad

5 from 1 vote

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.

Prep Time15

Cook Time10

Boiling Eggs16

Course: Salad

Cuisine: American

Keyword: bacon cheddar egg salad, egg salad

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