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Our Cheddar Bacon Egg Salad Sandwich recipe is the ultimate, creamy egg salad experience mixed with salty pops of crisp bacon and bits of shredded cheddar. This makes a great sandwich on your favorite bread or serve it with crackers as a protein packed dip!
The humble egg salad sandwich isn’t something that I think about often…until I’m travelling and I see those prepared sandwiches in little plastic containers and for some unholy reason, the egg salad always calls my name.
I have literally never purchased or eaten gas station egg salad sandwiches and I promise you I never will. But as soon as I’m home from my trip, you better believe we’re making our best egg salad recipe, the one with bits of crispy fried bacon and creamy shredded cheddar cheese.
This egg salad is perfect for a quick lunch. Pop it on your favorite bread – we’re going for a seedy sandwich bread more often than not these days.
We just love easy sandwiches for lunch, like our chicken salad with grapes or our loose meat sandwiches. The whole family loves them.
Not into sandwiches? Grab your favorite crackers and turn our egg salad recipe into dip. It’s creamy, flavorful, and packed with protein.
♥ What We Love About This Recipe:
- Easy: Our egg salad recipe is mixed together quickly without a lot of prep, especially if you keep boiled eggs on hand or you buy them already cooked at the store. Costco sells large packs of boiled eggs and we always have them on hand!
- Protein Packed: Between the eggs, bacon, and cheese, this egg salad recipe has 19 grams of protein, not including any protein from the bread. This will keep you feeling full and satisfied.
- Make Ahead: This is great for prepping lunches in advance. Keep your egg salad tightly covered in the fridge for up to 4 days.
Ingredient Notes:
Eggs – We start with large eggs and boil them (on the stove or using the Instant Pot 5-5-5 method, notes below!) or you can keep it simple and use store bought hard boiled eggs. I’ve even heard from a reader that they used our pickled eggs to make this egg salad recipe!
Bacon – Fry this up nice and crispy using your favorite method – the stove, oven, or microwave work great, or try air fryer bacon!
Cheddar – We prefer a nice sharp cheddar and we like to shred it ourselves so it’s extra creamy.
Dressing – You’ll need mayo, mustard, vinegar, dill, salt, and pepper to mix up the simple dressing.
Variations:
Swap the bacon for turkey bacon to cut down on the fat content.
Use any variety of shredded cheese that you prefer. Pepper jack adds a little touch of heat.
Add in fresh herbs, like chives, basil, or parsley for a touch of brightness.
Swap the vinegar for dill pickle juice.
Make your egg salad recipe as chunky as you like. Chop coarsely with a knife for bigger bits of egg or mash it all with a fork or potato masher for a finer texture.
Skip the sandwich bread and serve this with crackers as a dip, spread on a toasty bagel for brunch, or in a hollowed out tomato like we did with this Greek yogurt chicken salad.
Step By Step Instructions:
Step 1 – Boil the eggs using your chosen method (the stove, the oven, or the Instant Pot. You can even make boiled eggs in the air fryer!) Once cooked, pop them in an ice bath to cool them down.
Step 2 – While your eggs are cooling down, fry your bacon. We like to chop the bacon into small pieces and cook it on the stove. You can also microwave, bake, or air fry your bacon.
Step 3 – Once the eggs have cooled, chop them with a knife or mash them with a fork to the size you like. Stir in the mayo, mustard, and seasonings to coat.
Step 4 – Add your fried bacon and shredded cheddar to the egg salad and give it a big stir to combine. Serve immediately or store in the fridge for up to 4 days.
Vegetable Chopper
This little veggie chopper makes dinner prep so simple! Use it to evenly dice your veggies or even chop boiled eggs for egg salad!
How To Boil Eggs:
Stove Top: Add your eggs to a sauce pan, cover with 1 inch of cool water, and bring to a boil over medium heat. Once the water is boiling, remove from the heat, cover the pan with a lid, and let sit for 15 minutes. Cool in an ice bath before peeling and using.
Instant Pot – Add your eggs to the bottom of your pressure cooker liner. Add 1 cup of water. Cover, set the vent to sealing, and cook on high pressure for 5 minutes. Let the pressure naturally release for 5 minutes, and then do a quick release. Transfer to an ice bath for 5 minutes. This is the 5-5-5 method and it makes peeling eggs an absolute dream. Couldn’t be easier.
Oven Method – Preheat the oven to 325 degrees. Place the eggs in a muffin tin to keep them from rolling around. Bake for 30 minutes and then place in an ice bath to cool.
Recipe FAQs:
If your egg salad tastes bland, it’s likely missing salt or acid. Give it a taste and add a splash more of vinegar or an extra squirt of mustard to make the flavors pop. An extra sprinkle of salt will always bring out the flavors as well.
The choice is entirely yours, depending on the texture you prefer. If you like a hearty, chunky texture, use a knife to roughly chop your eggs. If you prefer a more uniform, fine texture, mash the eggs with a fork or potato masher.
The most likely answer is that your eggs weren’t quite cool enough and there was condensation after adding them to the fridge. We always cool freshly boiled eggs thoroughly in an ice bath before making egg salad to prevent this.
While it is safe to freeze egg salad so long as you’re following proper food handling guidelines, the texture of the egg salad will suffer. We recommend only making enough egg salad to eat within 4 days and to store than in the fridge for the best quality.
More Favorite Lunch Recipes!
Cheddar Bacon Egg Salad
Ingredients
- 6 large eggs
- 4 slices bacon
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon vinegar
- 1 teaspoon dried dill
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon pepper more to taste
- 1/4 cup grated cheddar cheese
- 6 slices sandwich bread
Instructions
- Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let sit for 15 minutes.
- Place the eggs in a bowl of ice water and let sit for 10 minutes or until cold.
- While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon.
- Peel the eggs and mash them finely with a fork or chop them coarsely with a knife, depending on your preferences. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine.
- Stir in the bacon and cheddar.
- Spread the egg salad between the slices of bread to make sandwiches. Alternately, serve with crackers as a dip.
Richard Brooks says
Looks very delicious . I would still put pickles in it though .
Karly says
Pickles would be great in there!
Alice says
WAY to much salt, couldn’t eat it!
Karly says
Sorry to hear that! I love salt and don’t find a teaspoon to be too much to split between six eggs, but I’ll add a note to the recipe. 🙂
Alice Walton says
I scraped it off the bread and cooked three more eggs and added to it and it was still too salty. It would give you a stroke if you have blood pressure problems.
Pippi says
So I come across this 1 and 1/2 year later but felt the need to add a little comment on the salt issue. One, the author eats low carb so her kidneys excrete much more salt than a sugar burner’s would, which explains why her body prefers a saltier taste. Second, the solution to lower a high blood pressure isn’t limiting salt but limiting carbohydrates. Third, for those interested in learning why, in fact, everybody should be eating MORE salt and not less, there’s a great book out called The Salt Fix. It’s by cardiovascular research scientist called Dr. James DiNicolantonio (I had to look up that name, not one that easily sticks in your mind). I came across this title listening to a podcast by the 2ketodudes, in which they interviewed him. I can recommend those podcasts as well. We need to re-educate ourselves on the topic of nutrition. It’s our own responsibility. Don’t rely on the official line when it comes to nutritional advice. I can assure you that it’s outdated and in most cases disproven by the last two decades of scientific research. It just seems to take a veeeeery long time to filter through. Or maybe it’s difficult to admit that one was wrong
Harry says
This egg salad was absolutely disgusting. I don’t know what everyone else is talking about because it was incredibly salty. My taste buds felt like I was sucking on a salt shaker. This must have a shelf life of 2 years with how much sodium is in it. Do yourselves a favor and completely cut out the salt. The bacon has enough sodium for the entire recipe. Ughh… what a waste of ingredients.
Shelly Kuipers says
I’m doing the atkins low carb diet. Do you have carb count, protein, fat,etc for this? Super yummy!!
Karly says
I don’t, but you’re welcome to plug this into a nutrition calculator. 😉
Dora Bartz says
Absolutely the best Egg Salad I have ever tasted. The pepper and bacon give it a unique taste. I prefer dill over parsley. When my picky husband says, “This is really good.” Then, it has to be a winner.
Sharon says
My mother-in-law always put bacon in her egg salad. It was so good. I liked it on top of a toasted English Muffin.
Jess says
Loved this recipe! Just way too much salt 🙁 I’d leave it out or at least cut it down to 1/2 tsp. I may try this with some green onions next time 🙂 Thanks!
Karly says
@Jess,
Sorry about that! I love salt on my eggs, but maybe this is too much for others! 🙂 Green onions sound great!
Patti Pollard says
I made this recipe and the only thing I would do different is cut out the salt. With the bacon, vinegar, mustard and 1 teaspoon of salt made it way too salty for my family. I did add another egg and some additional a cheese. Next time I will cut the added salt altogether. It was very good Egg Salad and a perfect for this time of year, Easter. Perfect for the leftover eggs that the grandkids insist on dyeing!
F Taylor says
Love egg salad. Love the bacon idea.
Here’s my twist:
Add finely diced onions to preference — I use about 1/4 t per 2 eggs or I use the dehydrated ones if I am in a hurry –you just don’t want to overdo the onion
no mustard, vinegar or parsley
add 1/2 t chili powder instead for the kick
Love the flavor you get with the chili powder.
I add it to the recipe for deviled eggs; don’t put it on top like some people do with paprika on deviled eggs.
Karly says
@F Taylor,
Sounds great! Love the idea of chili powder instead of paprika!
Wino LIsa says
I made this yesterday and it is so good that I had to come here and tell you. Thank you for this recipe (and thank Facebook page, Foodies LIke Us, for sharing it. I am about to go make another sandwich right now. Delicious!
Jocelyn@Brucrewlife says
Perfect combo of creamy and crunch-love it!!! 🙂
Rachel Cooks says
I love egg salad and you should win a prize for adding cheddar and bacon.
Jen and Emily @ Layers of Happiness says
Oh yum! I’m not an egg salad person… but I could definitely go for some of this egg salad! Not too creamy, not too gloopy, and bacon thrown in?! Perfection!
Emily @ It Bakes Me Happy says
Karly this sounds amazing! Like for real I love a good egg salad sandwich on fresh white bread, pinning this to try soon 🙂
Melanie @ Carmel Moments says
Can’t imagine that this would be anything but delicious. Bacon and cheddar? Yes, please. Can’t wait to try this for lunch this week!