Introduction
You’ll find this egg salad is anything but ordinary, with smoky bacon adding a craveable crunch and a burst of freshness from lemon zest. It’s a rich, creamy, and perfectly balanced sandwich filler or cracker topper. This version proves that a simple classic can be elevated with just a few smart ingredients.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 6 hard boiled eggs (coarsely chopped)
- 1/4 cup sweet onion (minced)
- 1/4 cup red bell pepper (minced)
- 1/4 cup bacon (crumbled)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh lemon juice
- Zest of one lemon
- 1/2 cup mayonnaise
- 1/2 teaspoon coarse kosher salt
Instructions
- Hard boil your eggs using your preferred method. Once cooked, cool them completely in ice water, peel, and coarsely chop.
- While the eggs cook and cool, cook your bacon until crisp. Drain on paper towels, then crumble it into small pieces.
- In a large mixing bowl, combine the chopped hard boiled eggs, minced sweet onion, and minced red bell pepper.
- Add the crumbled bacon, chopped fresh parsley, fresh lemon juice, and lemon zest to the bowl.
- Gently fold in the mayonnaise and coarse kosher salt until all ingredients are evenly combined. Be careful not to over-mix if you prefer a chunky texture.
- Taste and adjust seasoning if needed. Serve immediately, or cover and refrigerate to allow the flavors to meld.
Variations
- Make it a Spread: For a smoother consistency, mash the ingredients together with a fork until it reaches your desired creaminess.
- Low-Carb Style: Serve the egg salad in crisp romaine or butter lettuce leaves instead of on bread.
- Open-Faced Upgrade: Spoon onto thick slices of toasted rustic bread and top with microgreens or an extra sprinkle of parsley.
- Tangy Twist: Replace half of the mayonnaise with plain Greek yogurt for a lighter, protein-packed version.
Tips for Success
- For perfect hard-boiled eggs that peel easily, start with eggs that are a week or two old and plunge them into an ice bath immediately after boiling.
- Let the egg salad chill in the refrigerator for at least 30 minutes before serving; this allows the flavors to develop fully.
- Mince the onion and bell pepper finely so they distribute evenly and don’t overpower the texture in each bite.
- Reserve a small amount of the crumbled bacon and parsley to garnish the top for a more visually appealing presentation.
Storage & Reheating
Store the egg salad in an airtight container in the refrigerator for up to 3 days. This dish is meant to be served cold and should not be reheated, as warming the mayonnaise is not recommended. Stir well before serving again.
FAQ
Can I use pre-cooked bacon?
Yes, you can use pre-cooked bacon for convenience. Ensure it’s crisp before crumbling it into the salad.
What can I use if I don’t have sweet onion?
A yellow or white onion can be used, but for a milder flavor similar to sweet onion, you can soak the minced onion in cold water for 10 minutes, then drain and pat dry before adding.
How far in advance can I make this?
You can prepare the entire recipe up to a day in advance. In fact, letting it sit allows the lemon flavor to permeate the salad beautifully.
My egg salad is too runny. How can I fix it?
This is often due to warm eggs. Ensure your boiled eggs are completely chilled before chopping and mixing. You can also drain any excess liquid from the bowl before adding the mayo.
Is there a substitute for fresh lemon juice?
Fresh lemon juice is highly recommended for its bright flavor, but in a pinch, you can use bottled lemon juice. Note that the zest is essential for the best flavor.
Can I make this recipe without bacon for a vegetarian version?
Absolutely. Simply omit the bacon for a classic, vegetarian egg salad. You might add a pinch of smoked paprika if you miss the smoky note.
