Bacon Egg Salad Recipe

flaky croissant filled with crispy bacon and bacon and green onion egg salad.

5 from 4 votes

If you love a classic egg salad but want something a little more flavorful, this bacon egg salad is about to become your new favorite. It’s creamy, savory, and packed with crispy bacon, fresh green onions, and just the right touch of herbs.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Breakfast, dinner, lunch, Salad

Cuisine: American

Servings: About 2 cups

Calories: 539kcal

Author: Lyuba Brooke

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

Make It A Sandwich:

Crispy bacon strips
Egg salad
Croissant rolls

US Customary - Metric

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. Lower the heat to little below medium, cover, boil for 10-12 minutes.
When time is up, pour off hot water and run the eggs under cold water. (You can also prepare an ice back and add the eggs into the ice back for a few minutes.) This will shock the eggs and stop them from cooking further.

Prepare the bacon egg salad:

Peel: crack the eggs on top, bottom and all around. Then gently roll the egg with the palm of your hand on the cutting board to create fine crack all over. This will loosen the shell. When peeling, make sure to grab the clean membrane that is right below the shell and peel with it. It will help the shell come off easier.
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

Nutrition note: the nutrition is calculated only for the egg salad, not the sandwich.

Nutrition