Cheddar Bacon Egg Salad

Name: Cheddar Bacon Egg Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 big
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; 1/2 teaspoon pepper; 1/4 cup grated cheddar cheese; 6 slices sandwich bread

User Reviews

4.2

141 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3 big
Calories
698 kcal
Course
Main Course
Cuisine
American

Cheddar Bacon Egg Salad

Vance Hodge

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This egg salad recipe is packed with flavor from the bacon and cheddar! Be sure to adjust salt as needed in this recipe, as some bacon and cheddar are quite salty already.

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Ingredients

Servings

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

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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.

Notes

You may use any method you like to boil the eggs (see blog post for details) or you can purchase already boiled eggs from the grocer.
We keep this recipe simple with dried dill, but feel free to stir in as many fresh or dried herbs as you like to suit your tastes. Basil, parsley, and chives are great additions.
This egg salad recipe will last tightly covered in the fridge for up to 4 days.
Season to taste with salt and pepper. We start slow with just 1/2 teaspoon of salt, because sometimes the bacon or cheddar is quite salty. Add more to taste.
Skip the bread and enjoy this with a fork to make this a low carb meal!

Nutrition Information

Show Details

Serving 1sandwich Calories 698kcal (35%) Carbohydrates 27g (9%) Protein 24g (48%) Fat 54g (83%) Saturated Fat 14g (70%) Polyunsaturated Fat 22g Monounsaturated Fat 16g Trans Fat 0.2g Cholesterol 416mg (139%) Sodium 1317mg (55%) Potassium 292mg (8%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 695IU (14%) Vitamin C 0.2mg (0%) Calcium 243mg (24%) Iron 4mg (22%)

Nutrition Facts

Serving: 3big

Amount Per Serving

Calories 698 kcal

% Daily Value*

Serving	1sandwich
Calories	698kcal	35%
Carbohydrates	27g	9%
Protein	24g	48%
Fat	54g	83%
Saturated Fat	14g	70%
Polyunsaturated Fat	22g	129%
Monounsaturated Fat	16g	80%
Trans Fat	0.2g	10%
Cholesterol	416mg	139%
Sodium	1317mg	55%
Potassium	292mg	6%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	695IU	14%
Vitamin C	0.2mg	0%
Calcium	243mg	24%
Iron	4mg	22%