Homemade Egg Salad with Bacon

This egg salad with bacon is creamy, flavorful and packed with texture from crispy bacon, fresh herbs and bright lemon. It’s a simple twist on classic egg salad that turns an everyday sandwich filling into something extra satisfying.

Gather This

You only need a handful of simple ingredients (some that you might already have on hand!) to make this egg salad with bacon. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Eggs – You want your hard boiled eggs to be coarsely chopped. Check the section below for a step-by-step on how to make perfect boiled eggs.

Perfect Hard Boiled Eggs

Make sure your eggs are hard boiled, but no over boiled using the Air Fryer, Instant Pot or boil them on the stove the old fashioned way.

1. Add to saucepan. Place the eggs in a single layer in a saucepan. Add enough water to the saucepan to cover the eggs by about an inch.
2. Bring to a boil. Place the saucepan on the stove over high heat and bring the water to a rolling boil.
3. Simmer. Once the water is boiling, reduce the heat to a gentle simmer. Cook the eggs for about 9 to 12 minutes, depending on the size of the eggs and how well-cooked you prefer the yolks.
4. Transfer to ice water. Remove the eggs from the saucepan and immediately transfer them to a bowl of ice water to cool rapidly and stop the cooking process.
5. Peel. Once the eggs are cool, peel them and chop or mash them for your egg salad. Keep in mind that the exact cooking time can vary depending on factors like the size of the eggs and your altitude.

How to Make the Best Egg Salad (Step-by-Step)

Making egg salad couldn’t be easier! Just follow these simple steps.

1. Mash eggs. Place half of the eggs in a large mixing bowl, mash lightly to get yolks to smooth.
2. Combine remaining ingredients. Gently fold in remaining chopped egg, onion, bell pepper, bacon, parsley, lemon juice and zest, mayonnaise and salt and pepper.
3. Allow to chill. Cover and chill in the refrigerator for 30 minutes to 1 hour.
4. Enjoy! Serve as an egg salad sandwich or egg salad salad.

Perfect Pairings

Egg salad can be enjoyed in various ways. It’s commonly used as a filling for sandwiches, where it pairs well with different types of bread like whole grain, white, or rye.

I personally like to toast some whole wheat or sourdough and then assemble my sandwich with juicy tomato slices and fresh Bibb lettuce or arugula and eat it open face. And I would be lying if I said a little hot sauce didn’t find its way into the mix.

You can also serve egg salad on crackers or as a topping for salads, adding a creamy texture and protein boost to your greens. For a more substantial meal, consider pairing egg salad with fresh vegetables, like sliced cucumbers, tomatoes, or lettuce. Additionally, it can be a delightful accompaniment to a charcuterie board or as a filling for wraps.

Switch it Up!

You can make your egg salad any way you’d like to! Here are a few fun variations to try.

• Fresh herbs – Try swapping out the parsley with some fresh dill for a fun flavor.
• Avocado – Add some healthy fats into the mix by throwing in some mashed avocado. It also adds creaminess.
• Greek yogurt – Swap some of the mayonnaise for Greek yogurt instead to add even more protein.
• Spice it up – If you like things a little spice, add a pinch of cayenne pepper or hot sauce into the mix.

Best Egg Salad Recipe FAQS

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This is the freshest, best Egg Salad ever! Boiled Eggs mixed lightly with mayonnaise with sweet onion, red bell pepper, bacon and lemon juice! 

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

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Servings: 4

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Ingredients

• 6 hard boiled eggs , coarsely chopped
• 1/2 cup mayonnaise
• 1/4 cup sweet onion , minced
• 1/4 cup red bell pepper , minced
• 1/4 cup bacon , cooked and crumbled
• 2 tablespoons flat parsley , chopped
• 1 tablespoon fresh lemon juice
• Zest of one lemon
• 1/2 teaspoon coarse kosher salt

Instructions

• Place 3 hard boiled eggs in a large mixing bowl, mash lightly using a large forks to make smoother.
• Gently fold in the remaining chopped 3 hard boiled eggs, 1/2 cup mayonnaise, chopped 1/4 cup sweet onion, 1/4 cup red bell pepper, cooked and crumbled 1/4 cup bacon, chopped 2 tablespoons flat parsley, 1 tablespoon fresh lemon juice and Zest of one lemon, and 1/2 teaspoon coarse kosher salt .
• Cover and chill for 30 minutes to 1 hour.
• Serve as an egg salad sandwich or egg salad salad.
• If you have tried this recipe, come back and let us know how it was in the comments or ratings.

Video

Notes

Storage: Start timing your egg salad life from when the eggs were boiled, not when you make it. From then, go no longer than 5 days. Store in the refrigerator, covered.

You can make it in advance and I suggest a minimum of an hour before serving for best results.

Freezing: Egg salad is not freezer friendly due to the eggs, mayonnaise and veggies. Basically nothing in this salad does well in the freezer.

Nutrition

Calories: 321 kcal, Carbohydrates: 2 g, Protein: 10 g, Fat: 29 g, Saturated Fat: 5 g, Cholesterol: 292 mg, Sodium: 575 mg, Potassium: 137 mg, Sugar: 2 g, Vitamin A: 870 IU, Vitamin C: 16.5 mg, Calcium: 40 mg, Iron: 1.1 mg

Author: Chef Jessica Formicola

Calories: 321

Course: Main Course, Main Dish

Cuisine: American

Keyword: bacon egg salad, best egg salad, classic egg salad, creamy egg salad, easy egg salad recipe, egg salad, egg salad recipe, egg salad sandwich, egg salad with bacon, hard boiled egg salad

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