This delightful egg salad with bacon is a perfect blend of creamy and crunchy textures, making it an ideal dish for any meal. The smoky flavor of bacon combined with the richness of hard-boiled eggs creates a satisfying and flavorful experience. Whether served on its own, in a sandwich, or as a side dish, this recipe is sure to become a favorite.
Most of the ingredients for this recipe are commonly found in any kitchen. However, if you don't usually keep chives on hand, you might need to pick them up at the supermarket. Chives add a mild onion-like flavor that complements the other ingredients perfectly. Make sure to also grab some fresh bacon if you don't have any at home.

Ingredients for Egg Salad with Bacon
Hard-boiled eggs: These provide the base for the salad, offering a rich and creamy texture.
Bacon: Adds a smoky, crispy element that enhances the overall flavor.
Mayonnaise: Acts as the creamy binder that holds the salad together.
Mustard: Adds a tangy kick that balances the richness of the mayonnaise.
Chives: Offers a subtle onion flavor and a pop of color.
Salt: Enhances the flavors of all the ingredients.
Pepper: Adds a bit of heat and depth to the salad.
Technique Tip for This Recipe
For perfectly cooked hard-boiled eggs, place them in a pot of cold water, bring to a boil, then cover and remove from heat. Let them sit for 10-12 minutes before transferring to an ice bath. This method ensures the yolks are fully cooked without a green ring forming around them.
Suggested Side Dishes
Alternative Ingredients
hard-boiled eggs - Substitute with tofu: Tofu can be crumbled and seasoned to mimic the texture and flavor of eggs, making it a great vegan alternative.
cooked and crumbled bacon - Substitute with tempeh bacon: Tempeh bacon provides a similar smoky flavor and crispy texture, suitable for vegetarians and vegans.
mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with fewer calories and added protein, making it a healthier option.
mustard - Substitute with Dijon mustard: Dijon mustard has a slightly different flavor profile but can add a similar tangy taste to the salad.
chopped chives - Substitute with green onions: Green onions provide a similar mild onion flavor and can be used as a direct replacement.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the salad.
pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different but complementary flavor profile.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the egg salad to cool completely before storing. This helps maintain its texture and flavor.
- Transfer the egg salad into an airtight container. This prevents it from absorbing any unwanted odors from the fridge.
- Store the container in the refrigerator. The egg salad will stay fresh for up to 3-4 days.
- For optimal taste, avoid freezing the egg salad. The mayonnaise and eggs can become watery and lose their creamy texture when thawed.
- If you must freeze, consider freezing the bacon separately. Cook and crumble the bacon, then store it in a freezer-safe bag for up to 1 month.
- When ready to serve, thaw the bacon in the refrigerator overnight and mix it into freshly made egg salad.
- Always check for any signs of spoilage before consuming. If the egg salad has an off smell or appearance, it's best to discard it.
How to Reheat Leftovers
- Gently warm the egg salad in a skillet over low heat. Stir frequently to ensure even heating and to prevent the mayonnaise from separating.
- Place the egg salad in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on low power in 15-second intervals, stirring in between, until just warmed through.
- For a unique twist, spread the egg salad on a slice of bread or baguette and toast it in a preheated oven at 350°F (175°C) for about 5-7 minutes. This method adds a delightful crunch to the dish.
- If you prefer a cold option, simply allow the egg salad to come to room temperature for about 15-20 minutes before serving. This will enhance the flavors without the need for reheating.
Essential Tools for This Recipe
Saucepan: To hard-boil the eggs until they are perfectly cooked.
Slotted spoon: To carefully remove the hard-boiled eggs from the hot water.
Mixing bowl: To combine all the ingredients together.
Knife: To chop the hard-boiled eggs into small pieces.
Cutting board: To provide a surface for chopping the eggs.
Frying pan: To cook the bacon until it is crispy.
Spatula: To flip and remove the bacon from the frying pan.
Paper towels: To drain the excess grease from the cooked bacon.
Measuring cups: To measure the mayonnaise accurately.
Measuring spoons: To measure the mustard and chopped chives precisely.
Mixing spoon: To mix all the ingredients together evenly.
Serving dish: To present the egg salad once it is ready.
Refrigerator: To chill the egg salad if you prefer it cold.
Time-Saving Tips for This Recipe
Pre-cook the bacon: Cook and crumble bacon in advance, then store it in the fridge for quick assembly.
Use an egg slicer: An egg slicer can chop hard-boiled eggs quickly and uniformly.
Pre-make the dressing: Mix mayonnaise, mustard, and chives ahead of time and store in the fridge.
Batch boil eggs: Boil a dozen eggs at once and store them in the fridge for multiple uses.
Chill ingredients: Keep all ingredients chilled so the egg salad is ready to serve immediately.

Egg Salad with Bacon Recipe
Ingredients
Main Ingredients
- 6 large Eggs hard-boiled
- 4 slices Bacon cooked and crumbled
- ¼ cup Mayonnaise
- 1 tablespoon Mustard
- 1 tablespoon Chives chopped
- to taste Salt and Pepper
Instructions
- 1. Hard-boil the eggs, peel, and chop them.
- 2. Cook the bacon until crispy, then crumble it.
- 3. In a mixing bowl, combine the chopped eggs, crumbled bacon, mayonnaise, mustard, and chives.
- 4. Season with salt and pepper to taste.
- 5. Serve chilled or at room temperature.
Nutritional Value
Keywords
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