LOADED BACON AND EGG SALAD

LOADED BACON AND EGG SALAD is an easy flavorful lunch or dinner. Egg salad amped up with bacon, cheddar, parsley and green onion.

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This egg salad recipe is a nice change from the plain ol boring usual. With the addition of bacon, cheddar green onions and parsley making this egg salad interesting. If you want even more flavor you could add jalapeños to make this egg salad jalapeño popper themed. I love my jalapeño popper themed recipes!

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INGREDIENT OPTIONS:

  • Add more or less bacon or cheddar to fit your preferences.
  • Adding jalapeños makes this jalapeño popper egg salad.
  • Add more or less mayo and mustard to fit your tastes.

More Great Sandwich Lunch Recipes:

Club SandwichGrilled Spicy Chicken SandwichCranberry Pecan Turkey SaladJalapeno Popper Chicken Salad

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egg salad in flaky croissants

LOADED BACON AND EGG SALAD

LOADED BACON AND EGG SALAD is an easy flavorful lunch or dinner. Egg salad amped up with bacon, cheddar, parsley and green onion.
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Course: Lunch
Cuisine: American
Keyword: bacon and egg salad
Prep Time: 20 minutes
Servings: 6
Calories: 466kcal

Ingredients

  • 1 dozen Hard Boiled Eggs*
  • ¾ cup Mayo
  • 2 tablespoons Spicy Mustard
  • ½ a cup cooked crumbled Bacon
  • ½ cup Shredded Mild Cheddar
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ a teaspoon Parsley
  • Bacon Crumbles for topping
  • Shredded Cheese for topping
  • Green Onions for topping

Instructions

  • Rough chop boiled eggs. Combine eggs, mayo, mustard, bacon, cheese, garlic powder, onion powder, and parsley in a large mixing bowl.
  • Mash together and combine well to your preferred consistency.
  • Once combined, transfer to serving dish and top with leftover cheese, bacon, and your green onions.
  • Serve egg salad with croissants, toasted bread, lettuce, crackers or by itself.

Notes

*Place eggs in a large pot. Cover eggs with water. Bring water to a boil. Once the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
After 12 minutes immediately pour out the hot water and run cold water over the eggs. Allow to sit in the cold water for 5 minutes. Crack the eggs and peel/remove shell.

Nutrition

Serving: 1g | Calories: 466kcal | Carbohydrates: 3g | Protein: 21g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 27g | Cholesterol: 412mg | Sodium: 663mg | Sugar: 1g
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Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...

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