Loaded Egg Salad With Bacon and Cheese

Whether you are looking for a light low-carb lunch or something a little more filling and hearty, Loaded Egg Salad with Bacon and Cheese will be a fast favorite for your next lunch or snack.

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What You’ll Love About Loaded Egg Salad with Bacon and Cheese:

Okay, are you team egg salad or is it kind of meh for you? I grew up eating egg salad and my mom always made the best batch with mayo, mustard, sometimes pickles, and hard boiled eggs. Pretty basic but it was yummy.

Loaded Egg Salad with Bacon and Cheese, however, is on a whole different level, because when any given recipe has bacon and cheese you know it’s going to be good. So if you’re on the fence about classic egg salad, I’m positive you’ll love this version with all the awesome add-ins.

Another ingredient that we use to make this egg salad extra special and creamy is fresh avocado. It adds healthy fats and also bulks it up a bit so it’s nice and filling. I’m telling you, between all that bacon, cheese, and avocado, you’re going to find this salad irresistible!

Ingredients:

• Hard boiled eggs
• Bacon
• Cheddar cheese
• Green onions
• Mayo
• Mustard
• Avocado
• Salt and pepper

Substitutes and variations:

The great thing about egg salad is you can really tailor the ingredients to your taste. If you don’t like mustard just leave it out. Or maybe you enjoy fresh herbs or other seasonings like garlic salt and paprika. Adding chopped pickles would give it a nice crunch and zesty flavor. So many options for an outstanding egg salad.

Is Egg Salad Gluten Free?

This loaded egg salad recipe uses all naturally GF ingredients making this a great option for those sensitive to gluten.

How to Make Loaded Egg Salad with Bacon and Cheese:

• To a medium size bowl add chopped boiled eggs along with the bacon, cheese, mayo, mustard, salt and pepper. Stir well to combine and taste for seasonings. Gently fold in avocado pieces, being careful not to mash them, and it’s ready to serve. So easy!

What do I eat with Loaded Egg Salad?

• Make a sandwich. The classic way to eat egg salad is between two slices of your favorite bread. Just make sure to throw in a handful of potato chips on the side for extra crunch. 😉
• Crackers and veggies This is an easy way to enjoy egg salad plus it’s a convenient and fast way to pack a lunch. Add some egg salad in a sealed container and throw in your favorite crackers or veggies like mini peppers, celery, or carrot sticks.
• In lettuce cups. If you’re looking for a lower-carb version, adding a big scoop to a crunchy lettuce piece is super fresh and yummy.
• Eat plain. This recipe is so filling on it’s own, even a spoon can be the perfect paring with this salad.

How Long Does Egg Salad Last?

Egg salad will keep 3-4 days in an airtight container in the refrigerator.

Recipe Tips:

1. Making ahead of time. If you’re making Loaded Egg Salad ahead of time, reserve the bacon and avocado until just before serving. That way the bacon is crispy and the avocado doesn’t turn brown.
2. Meal prep eggs the night before. Boiling and peeling the eggs is the most time consuming part of this recipe. Save yourself some time and precook the eggs, peel them, and keep them in the refrigerator until you’re ready to put the salad together.
3. Cook bacon in the microwave for less time and mess. Place bacon slices on a large plate lined with a thick layer of paper towels. Add another layer of paper towels over the top and microwave for 5-6 minutes or until crispy.
4. Use an egg slicer for fast chopping. I like to use my egg slicer to do all the chopping for me. Place 1 cooked egg in the center of the slicer and slice. Turn the egg in the opposite direction and slice again. You’ll have perfectly chopped egg pieces. So fast and easy.

Other Recipes You Might Enjoy:

• Easy Chicken Salad with Bacon
• Quick Chinese Chicken Salad
• Zesty Roasted Corn Salad
• The Best Tuna Salad

Loaded Egg Salad with Bacon and Cheese

Whether you are looking for a light low-carb lunch or something a little more filling and hearty, Loaded Egg Salad with Bacon and Cheese will be a fast favorite for your next lunch or snack.

Print Pin Rate

Course: Lunch

Cuisine: American

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 servings

Calories: 531kcal

Ingredients

• 5 hard boiled eggs, roughly chopped
• 5 bacon slices, cooked crisp and cut in small pieces
• 1/4 cup shredded Colby Jack or cheddar cheese
• 1 tbsp green onion slices, green parts only optional
• 3-4 tbsp mayo
• 2 tsp yellow mustard
• 1 small ripe avocado cut in small chunks
• salt and pepper to taste

Instructions

• To a medium size bowl add chopped boiled eggs along with the bacon, cheese, mayo, mustard, salt and pepper. Stir well to combine and taste for seasonings. Gently fold in avocado pieces being careful not to mash them. Serve on your favorite bread, with crackers, or eat plain with a spoon.

Notes

Tips:

 

1. Making ahead of time. If you’re making Loaded Egg Salad ahead of time, reserve the bacon and avocado until just before serving. That way the bacon is crispy and the avocado doesn’t turn brown.
2. Meal prep eggs the night before. Boiling and peeling the eggs is the most time consuming part of this recipe. Save yourself some time and precook the eggs, peel them, and keep them in the refrigerator until you’re ready to put the salad together.
3. Cook bacon in the microwave for less time and mess. Place bacon slices on a large plate lined with a thick layer of paper towels. Add another layer of paper towels over the top and microwave for 5-6 minutes or until crispy.
4. Use an egg slicer for fast chopping. I like to use my egg slicer to do all the chopping for me. Place 1 cooked egg in the center of the slicer and slice. Turn the egg in the opposite direction and slice again. You’ll have perfectly chopped egg pieces. So fast and easy.

How to serve egg salad-

• Make a sandwich. The classic way to eat egg salad is between two slices of your favorite bread. Just make sure to throw in a handful of potato chips on the side for extra crunch. 
• Crackers and veggies This is an easy way to enjoy egg salad plus it’s a convenient and fast way to pack a lunch. Add some egg salad in a sealed container and throw in your favorite crackers or veggies like mini peppers, celery, or carrot sticks.
• In lettuce cups. If you’re looking for a lower-carb version, adding a big scoop to a crunchy lettuce piece is super fresh and yummy.
• Eat plain. This recipe is so filling on it’s own, even a spoon can be the perfect paring with this salad.

Substitutions and variations-

The great thing about egg salad is you can really tailor the ingredients to your taste. If you don’t like mustard just leave it out. Or maybe you enjoy fresh herbs or other seasonings like garlic salt and paprika. Adding chopped pickles would give it a nice crunch and zesty flavor. So many options for an outstanding egg salad.

How long does egg salad last?

Egg salad will keep 3-4 days in an airtight container in the refrigerator.

 

This recipe could easily serve 3 people depending on how you choose to serve it. 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition Facts
Servings: 2
Amount per serving
Calories	531
% Daily Value*
Total Fat 43.4g	56%
Saturated Fat 12.3g	62%
Cholesterol 469mg	156%
Sodium 1141mg	50%
Total Carbohydrate 7.9g	3%
Dietary Fiber 3g	11%
Total Sugars 2.6g
Protein 28.3g
Vitamin D 40mcg	201%
Calcium 167mg	13%
Iron 2mg	13%
Potassium 384mg	8%

Nutrition

Calories: 531kcal

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