Whether you want a light low-carb lunch or a more filling, hearty bite, Egg Salad with Bacon and Cheese is sure to become a go-to for lunch or a snack.
Post update on 4/1/26
Do you love egg salad or has it always felt a bit ordinary? I grew up on a classic version made with mayo, mustard, hard‑boiled eggs, and sometimes pickles. Simple, comforting, and always tasty.
This Egg Salad with Bacon and Cheese elevates the classic into something bolder and more savory. Add crispy bacon and shredded cheese, and you’ll notice a satisfying depth of flavor right away. If traditional egg salad hasn’t won you over, the bacon, cheese, and bright seasonings in this version might change your mind.
The avocado is the secret that makes this salad special. It adds a silky creaminess and healthy fats that make each bite richer and more satisfying. With buttery avocado, crisp bacon, and melty cheese mixed with tender egg, this is an egg salad that never feels boring.
Ingredients You Need
- Hard boiled eggs – Use fresh large eggs for the best texture and flavor.
- Bacon – Pork bacon gives the richest flavor; turkey bacon works for a lighter option.
- Cheddar or Colby‑Jack cheese – Freshly shredded melts into the salad and adds great flavor.
- Green onions – Use the green parts for a mild onion note.
- Mayo and mustard – The base of the dressing; adjust amounts to taste.
- Avocado – Adds creaminess and healthy fats.
- Salt and pepper – To taste.
How to Make Egg Salad with Bacon and Cheese
- Combine roughly chopped hard‑boiled eggs with crumbled bacon, shredded cheese, mayo, mustard, salt, and pepper in a medium bowl. Stir to mix and adjust seasoning. Gently fold in avocado chunks so they stay intact. Serve immediately on bread, with crackers and veggies, or enjoy plain.
Ang’s Tips
- Make ahead: If preparing ahead, keep bacon and avocado separate until serving so the bacon stays crisp and the avocado stays fresh.
- Prep eggs in advance: Boiling and peeling eggs can be done the night before to save time when assembling the salad.
- Easy bacon method: Cook bacon in the microwave on a paper towel‑lined plate for less fuss—about 5–6 minutes depending on thickness.
- Quick chopping: An egg slicer speeds up chopping: slice in one direction, rotate, and slice again for evenly sized pieces.
Substitutes and Variations
Egg salad is very adaptable. Omit mustard if you prefer a milder taste. Fresh herbs, garlic salt, or paprika add flavor. Chopped pickles or dill pickle relish bring crunch and tang. Swap cheddar for Swiss or pepper jack for a spicy kick—adjust to your preference.
Is Egg Salad Gluten Free?
Yes. This loaded egg salad uses naturally gluten‑free ingredients, making it suitable for those avoiding gluten. Just watch what you serve it with—bread or crackers may contain gluten.
Best Ways to Serve Egg Salad
- Sandwich: Classic and satisfying between two slices of your favorite bread; add chips for crunch.
- Crackers and veggies: Pack the salad in a container with crackers or sliced vegetables like celery, mini peppers, or carrots for an easy lunch.
- Lettuce cups: Spoon into crisp lettuce leaves for a low‑carb, refreshing alternative.
- Straight from the bowl: The salad is hearty enough to enjoy on its own—sometimes a spoon is all you need.
How Long Does Egg Salad Last?
Stored in an airtight container, egg salad keeps in the refrigerator for 3–4 days. For best texture, add avocado and bacon just before serving if preparing ahead.
Other Recipes You Might Enjoy
- Chicken Caesar Salad Wraps
- Easy Chicken Salad with Bacon
- Tuscan Tuna Salad with Lemon Oil Dressing
- Healthy Harvest Chicken Salad
- The Best Tuna Salad
- Mediterranean Couscous Salad
Egg Salad with Bacon and Cheese
Equipment
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medium mixing bowl
Ingredients
- 5 hard boiled eggs, roughly chopped
- 5 bacon slices, cooked crisp and cut in small pieces
- ¼ cup shredded Colby Jack or cheddar cheese
- 1 tablespoon green onion slices, green parts only optional
- 3-4 tablespoon mayo
- 2 teaspoon yellow mustard
- 1 small ripe avocado cut in small chunks
- salt and pepper to taste
Instructions
-
Add chopped eggs, bacon, cheese, mayo, mustard, salt, and pepper to a medium bowl. Stir to combine and taste for seasoning. Gently fold in avocado pieces, being careful not to mash them. Serve on bread, with crackers, or enjoy plain.
Notes
See post for additional tips and suggestions.
This recipe serves about 4 people, depending on portion size.
Nutritional information is an estimate and provided as a courtesy.
Nutrition
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