Quick & Easy Egg Salad with Bacon – Only 7 Ingredients!
How to Make Egg Salad with Bacon, Mayo, Mustard & Horseradish
This savory egg salad with bacon is a delicious way to simplify lunchtime! Made with only a few ingredients but loads of flavor, it’s a quick and easy egg salad recipe that you can store to enjoy throughout the week, and then serve in different ways to keep meals interesting. Stuff this bacon and egg salad into a pita pocket, in a lettuce wrap, serve on a bun, or even with crackers!
The mayo makes for an ultra-creamy texture, there’s an herbaceous freshness from the dill, plus a dash of horseradish for a zesty kick! And of course, salty, crispy bits of bacon in every bite. Safe to say, this bacon and egg salad is irresistible!
Of course, if you’re not a fan of bacon or you’re vegetarian, just omit it and enjoy this easy egg salad made even EASIER. That’s the beauty of keeping recipes simple—they’re flexible and easy to adjust! The same goes for any of the ingredients in this easy egg salad recipe: keep what you like, leave out what you don’t, and add anything that you love.
Bacon and Egg Salad Ingredients
8 hard-boiled eggs, chopped
2 slices bacon, cooked & chopped (optional)
⅓ cup mayonnaise of choice
1 tsp yellow or Dijon mustard
2 tsp horseradish
1 Tbsp fresh dill
2 Tbsp fresh chives
salt & pepper, to taste
Hawaiian roll or small bun
How to Make Egg Salad with Bacon
Here’s how to make egg salad with bacon for a quick lunch, using just a few ingredients. First, I’ll show you how I like to boil my eggs at home with the easiest method possible. PLUS, I’ve got a nifty hack for how to chop your boiled eggs in a jiffy—no knife needed!
Boil & Chop Eggs
Of course, any easy egg salad has to start with hard boiled eggs. If you have an instant pot, I highly recommend that you use it for this purpose! I promise you, not only are instant pot hard boiled eggs super easy and fuss-free, but I also think this method results in the tastiest, best-cooked eggs. Give it a try and see for yourself!
Boiling eggs at home is easy, and it’ll save some money rather than buying pre-boiled. Of course, you can just as easily use the classic stovetop hard boiled eggs method. Or, if you’re going for maximum convenience and willing to splurge a few extra bucks, you can buy the pre-boiled at the store. Any and all will work for this egg salad with bacon recipe!
Once your eggs are boiled, peeled, and cooled to your liking, it’s time to chop. Yes, the classic knife and cutting board method works fine, but it takes a while and can be messy. If you happen to have an egg slicer, definitely use that.
Or, if you have a wire baking rack, try this neat hack from Food & Wine! Place the wire baking rack on top of a large bowl, put a boiled egg on top of the baking rack, and then press down on the egg with the bottom of a small plate or bowl. It’ll squish through the grid of the baking rack and BOOM—you can chop all of your eggs in under a minute!
Cook & Chop Bacon
Besides the eggs, there’s one other major component this bacon and egg salad needs... The BACON of course! Simply cook 2 slices of bacon until they’re nice and crispy, and then transfer to paper towels to drain.
Once dry, chop the cooked strips with a knife or crumble them with your hands if preferred. You can also chop the raw bacon before cooking it and then cook the bacon bits if you like, but I think the cook-then-chop method is simplest.
Like I said, skip the bacon if you’re not a fan, or if you want this easy egg salad to be vegetarian!
Combine Ingredients, Season & Store
With your boiled eggs and bacon both chopped, all that’s left to do is toss all of your egg salad ingredients together. I start by mixing together the wet ingredients and seasonings to make my dressing: mayo, mustard, horseradish, fresh dill, chives, salt and pepper. I recommend using the real deal horseradish in a jar, rather than the sauce or seasoning powder. It adds a nice kick of flavor and subtle sweetness!
Finally, add in the chopped eggs and bacon, then stir to coat. And that’s it! This egg salad with bacon is ready to serve immediately, or store for the week ahead. I like to serve this in a pita pocket or lettuce wrap, but it’s also delicious on a bun, as a sandwich, or with crackers!