Go Back
–+ servings

Crispy Egg Salad

A delicious and crunchy twist on traditional egg salad, featuring crispy bacon and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: lunch, Salad
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Egg Salad Base
  • 6 large eggs hard-boiled and chopped
  • 1/2 cup mayonnaise or Greek yogurt
  • 1 tablespoon mustard Dijon or yellow
  • 1/4 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Crispy Topping
  • 4 slices bacon cooked until crispy and chopped
  • 1/4 cup chives finely chopped
Serving
  • 4 slices bread for serving, toasted or fresh
  • 1 cup lettuce for garnish

Method
 

Prepare the Egg Salad
  1. In a mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, mustard, celery, red onion, salt, and pepper. Mix well until combined.
  2. Taste and adjust seasoning if necessary.
Cook the Bacon
  1. In a frying pan over medium heat, cook the bacon slices until crispy. Remove from pan and drain on paper towels.
Assemble the Salad
  1. Fold the crispy bacon and chopped chives into the egg salad mixture.
  2. Serve the egg salad on toasted bread or over a bed of lettuce.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 16gFat: 22gSaturated Fat: 5gFiber: 1gSugar: 2g

Notes

This egg salad can be stored in the refrigerator for up to 3 days. Adjust the ingredients to your taste.

Tried this recipe?

Let us know how it was!