Bacon and egg salad is the perfect blend of breakfast flavors, but with a twist that makes it suitable for any meal. It takes hard-boiled eggs and crispy, salty, smoky bacon and turns them into a delectable sandwich filling.
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Adding bacon to egg salad is genius. It immediately calls up the familiar breakfast flavor combo and it also levels up the classic egg salad. Once you try this version, you’ll never go back to regular, bacon-less egg salad again.
Why You’ll Love This Dish
Bacon and egg salad is the perfect combination of simplicity and flavor. It’s a dish that:
- Is quick to prepare, perfect for those busy days.
- Brings together classic flavors in a unique way.
- Is versatile enough to be a meal on its own or a fantastic side dish.
- It makes an outrageously good sandwich!
I really love an egg salad sandwich. Between a bacon and egg salad sandwich and a grilled turkey reuben, I’m in sandwich heaven.
Ingredients You Need
To make this delightful salad, you need the following ingredients:
- Eggs: The star of the show. Look for fresh, organic eggs for the best flavor.
- Bacon: Adds a smoky, savory crunch. You can substitute with turkey bacon for a lighter option.
- Mayonnaise: Gives creaminess to the salad. For a healthier twist, try using Greek yogurt.
- Mustard: Adds a tangy kick. Feel free to experiment with different types, like Dijon or whole grain.
- Salt and pepper: For seasoning. Always adjust to your taste.
- Parsley: A fresh herb for garnish. You can also use chives or dill for a different flavor profile.
How to Make It
Making bacon and egg salad is straightforward. Here’s a simplified version of the recipe:
- Start by boiling the eggs until they are hard boiled.
- While the eggs are boiling, cook the bacon until it’s crispy and then dice it into small pieces.
- Once the eggs are done, slice them up and add them to a mixing bowl.
- Add the mayonnaise and mustard to the bowl with the eggs.
- Season the mixture with salt and pepper, and give it a good mix until everything is well combined.
- Finally, stir in the diced bacon and chopped parsley.
What to Serve with It
This bacon and egg salad is incredibly versatile. Enjoy it on a slice of toasted bread for a satisfying open-faced sandwich. Add some radish sprouts and freshly cracked black pepper to liven it up. Or stuff it into a wrap or pita bread with some crisp lettuce for a quick lunch.
Offer this salad as a dip with crackers or chips for scooping. Or dollop it onto a simple garden salad to add some protein and make it a meal.
Bacon and Egg Salad
Ingredients
- 2 large eggs
- 2 slices bacon
- 1 ½ tablespoons mayonnaise
- 1 teaspoon prepared mustard
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Bring a pot of water to a boil and add the eggs. Boil for 8
minutes. - While the eggs are cooking, prepare an ice bath for the eggs
and then cook the bacon until crispy, then dice into small pieces. - Once the eggs are done boiling, drain the hot water and
transfer the eggs to the ice water bath to cool. - Once cooled, peel the eggs and chop into small pieces.
- In a medium bowl, combine the chopped eggs, mayonnaise, and
mustard. Stir to mix and season with salt and pepper, to taste. - Add the diced bacon and chopped parsley and mix until well
combined. - Serve immediately or refrigerate, covered, for up to 3 days.
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