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Bacon and Egg Salad

Bacon and Egg Salad

Bacon and Egg Salad

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
saucepan
2
large skillet
3
paper towels
4
cutting board
5
knife
6
egg slicer (optional)
7
large bowl
8
small bowl
9
whisk

Ingredients

Proteins

  • 1
    6 large eggs
  • 2
    6 slices bacon

Produce

  • 1
    0.5 cup cup celery
  • 2
    0.25 cup cup red onion

Condiments

  • 1
    0.5 cup cup mayonnaise
  • 2
    1 tablespoon tablespoon Dijon mustard
  • 3
    1 tablespoon tablespoon apple cider vinegar

Seasonings

  • 1
    0.5 teaspoon teaspoon salt
  • 2
    0.25 teaspoon teaspoon black pepper

Directions

1

Boil the Eggs

Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let sit for 10 minutes. This method makes it easier to peel the eggs.

2

Cook the Bacon

While the eggs are cooking, cook the bacon in a large skillet over medium heat until crispy. This usually takes about 8-10 minutes. Be careful of splattering bacon grease. Once done, remove the bacon and set it on a paper towel-lined plate to drain the excess grease, then let it cool.

3

Cool the Eggs

Once the eggs are done, transfer them to a bowl of ice water to cool quickly. This also helps with easy peeling.

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4

Peel and Chop the Eggs

Peel the cooled eggs. If you want your egg salad smoother, carefully chop them with a knife. If you prefer a more chunky texture, use an egg slicer and then roughly chop.

5

Chop the Bacon

Once the bacon is cool, roughly chop it into small pieces.

6

Combine Base Ingredients

In a large bowl, combine the chopped eggs, bacon, celery, and red onion. These ingredients will be the base for the salad. The colors should be vibrant and visually appealing.

7

Make the Dressing

In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. This creates a flavorful dressing that will coat the ingredients and bring everything together.

8

Dress the Salad

Pour the dressing over the egg and bacon mixture and gently stir everything together until all of the ingredients are evenly coated. Don't overmix if you prefer a chunkier salad.

9

Adjust Seasonings

Taste and adjust seasonings as necessary. You can add more salt, pepper or vinegar to suit your tastes.

10

Chill the Salad

Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. This step is important because cold salad is more refreshing.

Recipe Tips

  • For a smoother salad, use a potato masher to break up the eggs instead of chopping them.
  • If you don't have Dijon mustard, yellow mustard can be used as a substitute, but it will slightly change the flavor.
  • For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing.
  • Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Make sure it’s always kept cold to prevent bacteria growth.
  • Serve this bacon and egg salad between slices of bread or toast, as a sandwich filling, or on top of lettuce for a lighter meal.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

5g

Protein

15g

Fat

30g

Fiber

1g

Sugar

2g

Sat. Fat

10g

Sodium

500mg

Trans Fat

0g

Cholesterol

300mg

Potassium

150mg

Vitamin A

100%

Vitamin C

5%

Calcium

50%

Iron

2%

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