Bacon Egg Salad

Bacon Egg Salad

Creamy, tangy, protein packed — perfect on toast or in sandwiches

Prep Time

10 minutes

Cook Time

12 minutes

Serves

3

Ingredients

• 6 to 7 large eggs
• 2 tablespoons mayonnaise
• 2 tablespoons Greek yogurt
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh lemon juice
• One quarter teaspoon cooking salt
• One quarter teaspoon ground black pepper
• One quarter cup finely diced red onion
• 4 slices crispy bacon, chopped
• 2 celery stalks, finely sliced
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh dill
• Note: Double the mayonnaise and Greek yogurt if you prefer it creamy

Method

1. Boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium high heat. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath, cool, peel, and chop.
2. Mix it all together: In a large bowl, combine the chopped eggs, mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, pepper, red onion, bacon, celery, chives, and dill. Stir until well combined.
3. Chill and serve: Refrigerate for at least 30 minutes before serving. Enjoy on toast, in a sandwich, or over greens.

Watch It Being Made

Instagram Reel YouTube Short

Tips

For extra creaminess, add more mayo or Greek yogurt. Use freshly cooked bacon for maximum flavour and crunch. Add chopped pickles or capers for extra tang.

Storage

Store in an airtight container in the fridge for up to 3 days. Do not freeze — the texture will change.