Introduction
This egg salad with bacon elevates a classic lunch staple into something truly special by adding smoky, salty crunch. You get creamy, rich eggs paired with crispy bacon and fresh green onions for a perfect textural contrast. It’s a satisfying meal that’s easy to prepare yet feels indulgent.
Prep & Cook Time
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 6 hard boiled eggs (peeled)
- 1/2 cup mayonnaise (use Whole30 compliant if desired)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch paprika
- 2 slices bacon (cooked and chopped (use sugar and nitrate free))
- 4 green onions (sliced thin)
- 2 avocados (optional)
Instructions
- Place your peeled hard boiled eggs in a medium mixing bowl. Using a fork or a pastry blender, chop and mash the eggs to your preferred consistency.
- To the bowl with the eggs, add the mayonnaise, dry mustard, kosher salt, black pepper, and a pinch of paprika. Stir until everything is well combined.
- Gently fold in the chopped bacon and sliced green onions until evenly distributed throughout the egg salad.
- If using the optional avocados, peel and pit them just before serving. Serve the egg salad spooned over avocado halves or slices.
- Serve immediately, or cover and refrigerate until ready to eat.
Variations
- For a chunkier salad, roughly chop the eggs with a knife instead of mashing them.
- Make it a wrap by spooning the egg salad into large lettuce leaves or a whole wheat tortilla.
- For a warm, open-faced option, toast slices of bread and top them with the egg salad under a broiler for a minute or two.
- Create individual servings by scooping the egg salad into small bowls or onto endive leaves for a low-carb option.
Tips for Success
- For easy-to-peel eggs, start them in cold water, bring to a boil, then cover and remove from heat for 12 minutes before shocking in ice water.
- Taste the salad before adding extra salt, as the bacon will contribute a good amount of saltiness.
- Cook the bacon until very crisp so it retains its texture and doesn’t become soggy in the salad.
- Let your hard boiled eggs cool completely before mixing to prevent the mayonnaise from breaking down.
Storage & Reheating
Store the egg salad in an airtight container in the refrigerator for up to 3 days. Because it contains mayonnaise, this salad does not freeze well and should not be reheated. Always serve it chilled.
FAQ
Can I make this egg salad ahead of time?
Yes, it’s an excellent make-ahead recipe. Prepare it up to one day in advance and store it covered in the refrigerator. The flavors often meld and improve.
How do I make this Whole30 compliant?
What can I use instead of dry mustard?
You can substitute an equal amount of Dijon mustard. Avoid using regular yellow mustard, as its flavor profile is quite different.
My egg salad seems dry. How can I fix it?
Stir in an additional tablespoon of mayonnaise at a time until you reach your desired creaminess.
Is it safe to leave egg salad out for a picnic?
It is not recommended to leave egg salad made with mayonnaise unrefrigerated for more than 2 hours (or 1 hour if the temperature is above 90°F). Always keep it in a cooler with ice packs.
Can I add the avocado directly into the salad mix?
It’s best to add avocado just before serving to prevent it from browning and making the salad watery.
