Combining egg salad, bacon, green onions, herbs, on a buttery, flaky croissant is a fabulous way to dress up all those leftover hard boiled eggs. This egg salad is just as fabulous served on a bed of lettuce as it is in an egg salad sandwich.
BACON EGG SALAD
We’re getting a beautiful weather surprise this week. At the end of last week, we had a bit of a cold front come over and it took us from the awful 90 down to the low 70s (and even 50 at night). The surprise is actually the part that this gorgeous 70s weather is staying all the way through Easter.
I’m so glad that we don’t have to sweat our tushes off in the 90 degree weather while little man hunts for eggs outside. I remember one year when it was so hot and sunny, he gave up after just 3 eggs. It’s always heartbreaking when the weather interferes with our fun.
This year, I am keeping it simple and small on Easter. We are just spending the day with family and doing all the traditional kid activities at home. After taking him to many big events, I realized that it gets SO crazy, with so many kids climbing over each other to get to an egg, that all the fun is taken out of the day.
Sweet, small, and simple is the way to go for us. Inviting a couple of friends over and doing some hunting, egg decorating, and games will be the sweetest way to spend this holiday.
Now, for the big Easter dilemma, what to do with all the leftover eggs and ham?
The traditional, and the best, ways to use up all the Easter eggs is to make egg salad and deviled eggs. I’m the one that always opts for making egg salad because I can always go for an egg salad sandwich. My absolute favorite is an egg salad sandwich in a pita with cheese and pickles. Yes, I said pickles and I’m not ashamed. It’s awesome in an egg salad.
Although, bacon is just as awesome. Bacon is awesome on just about everything. I take that back…bacon is awesome on EVERYTHING! Egg salad, bacon, green onions, herbs, and a buttery, flaky croissant is a fabulous way to dress up all those leftover hard boiled eggs.
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Bacon and Green Onion Egg Salad
Ingredients
- 6 hard boiled eggs
- 1/3 cup diced green onion
- 4-5 crispy bacon strips
- 1 Tbsp fresh minced parsley
- 1/2 tsp garlic powder
- Salt
- Fresh cracked black pepper
- 1/3 cup mayo
- Sandwich:
- Crispy bacon strips
- Egg salad
- Croissant rolls
Instructions
- Hard boiled eggs: bring water to boil in a medium pot (enough to cover the eggs). Add eggs carefully, using a large spoon, so you don't crack the eggs. Cover, boil for about a minute and turn off the heat. Leave the pot on the same burner but with heat turned off. Let eggs sit in the pot, still covered, for about 20-25 minutes. This method has not failed me yet but you are of course free to use your method of making hard boiled eggs.
- Peel and dice hard boiled eggs. Add them to a mixing bowl.
- Dice crispy cooked bacon strips and add to the mixing bowl.
- Add green onions, parsley, garlic powder, salt, and black pepper. Gently mix until ingredients are evenly mixed.
- Add mayo and fold it in until it's evenly incorporated.
Notes
lazyme says
I made this egg salad sandwich on mini croissants and we really enjoyed it. Thanks for sharing your recipe.
lyuba says
I’m so happy you liked it! Thank you 🙂
Carolyn says
HI – I’d like to make this yummy looking recipe but I’m also looking for other people’s reviews and comments. Is that possible?
lyuba says
Hi Carolyn! The comments are usually all right here. I’ve checked Pinterest to see if there were any comments but I didn’t see any. I hope you will give it a try though 🙂
Carolyn says
I finally made your yummy egg salad – wow! I used whole wheat bread instead of the croissant and light mayo. DH and I both loved it! It never occurred to me to put bacon in egg salad, but it worked beautifully! Thanks!
lyuba says
I am SO happy to hear that!! Thank you, Carolyn!
Gerry says
Hi
I made this wonderful recipe a little while ago, but the review didn’t take, so I will try again today. The egg salad is wonderful. I love the additional of the chives, bacon and garlic in this version of egg salad. It was wonderful when piled on top of the lightly toasted croissant. Thank you for sharing your lovely recipe. Made for the Best of 2017 Event. (BK)
lyuba says
Awe, thank you so much, Gerry!! I love hearing that 🙂
Queenie says
This is really good but I did add 2 TBSP of pickle relish cause I like pickles. Chives are one of the first herbs up in my garden and I use them in just about everything I make.