Easy Egg Salad with Bacon

A deliciously simple bacon and egg salad recipe with a savory kick of horseradish and a fragrant burst of fresh dill.

Course Lunch, Lunch & Dinner, Salad

Cuisine American

Keyword bacon and egg salad, easy egg salad, egg salad with bacon, healthy egg salad, how to make egg salad

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 299

Hard boil eggs as desired—either on the stovetop, or try my instant pot boiled eggs recipe! (This is now my favorite way to hard-boil eggs.)
Once boiled, peel eggs and roughly chop.
(You can use a knife, an egg slicer, or try this nifty hack from Food & Wine: place a wire baking rack on top of a large bowl, place a boiled egg on top of the baking rack, and press down on the egg with a small plate or the bottom of a bowl. Voila! Perfectly chopped eggs every time.)
Add all ingredients to a large bowl—except for chopped eggs and bacon—and mix well to combine, seasoning to taste. Once dressing is integrated, add in chopped eggs and optional bacon, stirring to coat.
Serve in a pita or lettuce wrap, on a bun, or with crackers!
Store in airtight containers in the fridge for 5-7 days.
Yields ~2 cups egg salad.

*Nutrition provided for egg salad with bacon and made with avocado oil mayo.