Cheddar Bacon Egg Salad
User Reviews
4.2
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
3 big
-
Calories
698 kcal
-
Course
Main Course
-
Cuisine
American
Cheddar Bacon Egg Salad
Description
First, eggs are boiled then cooled in ice water before peeling and mashing or chopping to preferred texture. Meanwhile, bacon is fried until crisp, then drained and chopped into bite-sized bits. The egg is combined with mayonnaise, mustard, vinegar, dried dill, salt, and pepper, which provide creaminess, tang, and seasoning.
The crispy bacon and grated cheddar cheese are folded in last, adding savory, smoky, and sharp cheese notes. The resulting mixture is spread between sandwich bread slices for classic egg salad sandwiches or served alongside crackers as a dip.
The recipe suggests varying salt to taste, since bacon and cheese can alter saltiness. Fresh herbs may replace the dried dill for adjusted flavor. This egg salad can be kept refrigerated for up to four days and also be eaten without bread for a lower carbohydrate meal.
Ingredients
- 6 large egg
- 4 lices Bacon
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon vinegar
- 1 teaspoon dill dried
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon black pepper more to taste
- 1/4 cup cheddar cheese grated
- 6 lices 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.
Notes
- You can use any preferred method to boil eggs, including store-bought pre-boiled eggs.
- Fresh herbs like basil, parsley, or chives can replace or complement the dried dill for varied flavors.
- Adjust salt carefully as bacon and cheddar cheese add salt to the salad; start with ½ teaspoon and add more if needed.
- This egg salad stores well in the refrigerator covered tightly for up to 4 days.
- Skip the bread to enjoy this as a low carb meal or use crackers for dipping.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
You'll Also Love
