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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.
Author: Lisa Kerhin


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


  • Follow instructions in Hamilton Beach Egg Cooker manual for Hard Cooked Eggs. OR Place eggs in a large pot of cold water and add a teaspoon of vinegar to the cold water will help contain egg whites from leaking out if any of the shells crack while cooking. Cook eggs on high on the stove-top.
  • Once the eggs are cooked (with either method of cooking), immediately 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.