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Easy Bacon Egg Salad starts with the creamy classic egg salad recipe we all love and takes it to the next level with the addition of crispy, salty bacon!

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Egg salad is one of those comfort foods I make regularly for myself. I love it on its own or in a egg salad sandwich for a light lunch. Usually, my kids don’t eat it but add bacon to it and wow! The entire family couldn’t get enough!

Why I Love This Recipe

Bacon and egg salad is a classic and satisfying dish that combines the rich flavors of crispy bacon, creamy eggs, and tangy mayonnaise. It’s quick and easy to prepare, making it perfect for a hearty breakfast or a light lunch. Plus, it’s incredibly versatile, allowing you to customize it with your favorite herbs and seasonings.

Ingredients

eggs
bacon
mayonnaise
mustard
salt & pepper
parsley for garnish (optional)

Step by Step

Hard Boil the Eggs: In a medium-sized saucepan, bring water to a boil over high heat. Carefully add the eggs and cook for 8 minutes to achieve hard-boiled eggs. Once cooked, remove from heat, drain the hot water, and place the eggs in cold water to cool before peeling.
Cook the Bacon: While the eggs are cooking, fry the bacon in a skillet over medium heat until crispy. Once cooked, remove the bacon from the skillet and dice it into small pieces.

Prepare the Salad: Slice the hard-boiled eggs, then quarter them and slice again to create bite-sized pieces. Transfer the sliced eggs to a mixing bowl.
Add Dressing: To the bowl of sliced eggs, add the mayo and mustard. Season with salt and black pepper to taste. Mix the ingredients together until well combined and the eggs are evenly coated with the dressing.
Incorporate Bacon and Parsley: Add the diced bacon to the egg mixture and gently fold it in until evenly distributed. For a burst of freshness and color, sprinkle chopped parsley over the salad and gently mix again.

Tips for Best Results

Use high-quality bacon for the best flavor and texture.
Be careful not to overcook the eggs to prevent a rubbery texture.
Customize the salad by adding diced red onion, celery, or bell peppers for added crunch and flavor.
Adjust the amount of mayonnaise and mustard according to your preference for creaminess and tanginess.
Try dijon mustard instead of yellow mustard.
Garnish the salad with fresh herbs like dill, parsley, or chopped green onion or chives for a pop of color and freshness.

Serving suggestions

Try this egg salad on its own or on toast (I love it on sourdough), in a sandwich, or with crackers. For a low carb option you can also enjoy with a lettuce wrap.

Storage

Bacon and egg salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
If making ahead, store the salad and toast separately to prevent the toast from becoming soggy.
For meal prep, consider preparing the components (boiling eggs, cooking bacon) ahead of time and assembling the salad just before serving for optimal freshness.

If you try this recipe please comment and rate it below, I love hearing from you!