Bacon Cheddar Egg Salad

Elizabeth Lancaster


This egg salad is not your typical salad, I added bacon and cheese to give me more protein. This is a real winner in our household! Hope you all enjoy it as much as we do. Enjoy!!!


★★★★★ 1 vote

4-6 people
45 Min
20 Min
Stove Top


  • 6 large
  • 4 slice
  • 1/2 c
  • 1 Tbsp
  • 1 tsp
    dry mustard
  • 2 Tbsp
    white sugar
  • 1 1/2 tsp
    white vinegar
  • 1/2 c
    onion (diced) ( i use red onion)
  • 1 tsp
    dry dill weed
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1/4 c
    grated cheddar cheese

How to Make Bacon Cheddar Egg Salad


  1. 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
  2. Run the eggs under cold water or place them in an ice bath until cold.
  3. 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 on paper towels.
  4. Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, dry mustard,sugar,dill weed,vinegar, parsley, salt, and pepper and stir to combine.

    Add in the bacon and cheddar cheese.
  5. Can be served with crackers, on toast or bread! Can add slices of bacon to your sandwich for extra protein. Enjoy!!!

Printable Recipe Card

About Bacon Cheddar Egg Salad

Course/Dish: Other Salads
Main Ingredient: Eggs
Regional Style: American

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