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Featured image of creamy Egg Salad With Bacon, perfect for sandwiches or a light lunch.

Easy Egg Salad with Bacon

This easy egg salad recipe combines perfectly cooked eggs with crispy bacon, mayonnaise, and a touch of acidity for a balanced and flavorful dish. The addition of celery and red onion provides a delightful crunch, making it a satisfying meal or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Lunch, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 6 slices bacon
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped fresh chives optional
  • Salt to taste
  • Freshly ground black pepper to taste
  • Pinch of smoked paprika optional

Equipment

  • Saucepan
  • Medium bowl
  • knife
  • cutting board
  • Fork or spoon
  • Ice bath (bowl with ice and water)
  • Measuring cups
  • Measuring spoons
  • Skillet or frying pan
  • Refrigerator

Method
 

  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then immediately remove from heat, cover, and let sit for 10-12 minutes.
  2. Transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs carefully.
  3. Cook the bacon in a skillet until crispy. Remove from the skillet and let cool slightly. Crumble the cooked bacon.
  4. Dice the eggs into small, even pieces.
  5. Finely chop the celery, red onion, and chives (if using).
  6. In a medium bowl, combine the diced eggs, crumbled bacon, mayonnaise, Dijon mustard, apple cider vinegar, celery, red onion, and chives (if using).
  7. Season with salt, pepper, and smoked paprika (if using). Mix gently until well combined.
  8. Taste and adjust seasonings as needed. Add more vinegar if it tastes too rich.
  9. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  10. Serve on bread, crackers, lettuce cups, or straight from the bowl.

Notes

For best results, use full-fat mayonnaise. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute lemon juice or white wine vinegar for apple cider vinegar. For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.