Homemade Egg Salad with Bacon

I have a confession to make, I have never been much of an egg salad fan. Growing up there was something about that just didn’t sit right with me. I couldn’t quite put my finger on it.

 

That all changed when I created this recipe for egg salad. One word: BACON! And a few other tricks I’ll divulge to my foodie friends.

This is truly the best recipe for Egg Salad!

Egg salad is pretty plain, with only 4 or so ingredients, and fairly monotone. A rich dish, sure, but one full of possibility. Perhaps the egg salad I was exposed to when I was younger simply wasn’t good or sophisticated.

What is Egg Salad?

Egg salad is a dish made from hard boiled egg that are chopped or mashed and mixed with various ingredients such as mayonnaise, mustard, salt, pepper, and sometimes other flavorings like onions, celery, or herbs. It’s typically served as a sandwich filling or as a topping for salads or crackers.

Egg Salad Ingredients

This recipe has a few highlights:

• Bacon
• Did I mention bacon?
• Lemon juice and lemon zest
• Bacon
• Red bell pepper
• Onion

Lemon serve as an acid that brightens all of the flavors while bell pepper and onion give a juicy crunch. I only use enough mayo to bind the whole thing together and then, BACON!

How to Make Eggs for Egg Salad

The star of the dish deserves some love. Eggs! Jammy eggs are usually my preferences, I love a nice gummy or runny yolk, but for egg salad you need something solid. The trick is not cooking them too long or you are left with greyish yolks.

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.

I’d be lying if I told you have I hadn’t purchased a bag of boiled and peeled eggs at the store before. Totally acceptable time saving hack.

How long to boil eggs for Egg Salad

To boil eggs for egg salad, you’ll want a longer boiled egg with no jammy or runny yolks.

1. 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. Place the saucepan on the stove over high heat and bring the water to a rolling boil.
3. 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. 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. 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. And if you don’t feel like cooking them yourself, you can always buy a bag of precooked eggs at the grocery store.

How to make the Best Egg Salad

The next big question is texture and people vary greatly. Some like it smooth, like a deviled egg filling, other want some chunks. You do need to have your eggs chopped somewhat coarsely, but then leave it that way or smooth it out.

I like it in the middle and the only way I’ve found to achieve that is by hand mashing. Yep, get your clean hands in there and mash half the eggs before adding the rest. You can, of course, simply stir them or use a potato masher, even grater or ricer, but my hands are perfect!

Then fold in the rest of the ingredients, including:

• Red bell pepper– finely chopped (or any other color)
• Sweet onion- minced or grated so you get onion flavor without chunks, green onion (scallions) or red onion are also options
• Salt and pepper
• Bacon– cooked and crispy, or omit it for a vegetarian option
• Parsley– use fresh flat leaf parsley, not curly parsley or dried parsley, dill and chives are other popular herbs
• Lemon– Use both lemon zest and lemon juice, they serve different purposes
• Mayonnaise– to bind it all together, I like a quality olive oil base, or substitute this for plain Greek yogurt to cut a few calories

Let it sit. Cover and chill it for at least an hour. The flavors need to marry and egg salad tastes best cold.

I don’t add pickles, pickle juice, Dijon mustard or vinegar to mine because then it just tastes like a deviled egg.

Tips for making the Best Egg Salad Recipe

Why is my Egg Salad runny?

Your egg salad may be runny if you’ve added too much mayonnaise or other liquid ingredients, or if the eggs were overcooked and their yolks turned crumbly instead of creamy.

Leftover egg salad can sometimes turn watery because many of the ingredients contain water and this seeps out into the mixture.

How to serve this recipe for Egg Salad

Serve it as a protein-packed stand-alone or sandwich it between two slices of bread for an egg salad sandwich or egg salad salad.

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.

What to eat with Egg Salad

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.

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.

How to store Homemade Egg Salad

How Long Does Egg Salad Last

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.

Can you freeze Egg Salad?

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

More light lunch options:

• Avocado Pesto Chicken Salad 
• Crab Melt Sandwich
• Chipotle Chicken Rice Bowl
• Ham Salad