Today’s recipe for Cheddar Bacon Egg Salad is to die for!  You can’t beat egg salad on a summer day, but add in bacon and cheddar cheese.  Oh my!  Its perfect on toasted bread, crackers, or even on top of celery.  Heck, you can even eat it with a fork!  Super creamy, chunky, and just the right blend of cheese, bacon and spices… you can’t pass this one up!

Cheddar Bacon Egg Salad | Mini Van Dreams

Cheddar Bacon Egg Salad

Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Chef Julia - www.minivandreams.com

Ingredients

  • 8 eggs hard boiled
  • ½ cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon prepared yellow mustard
  • ¼ cup red onion finely diced
  • 6 slices crisp bacon crumbled OR 1 package bacon pieces
  • 1 cup shredded cheddar cheese
  • 2 Tablespoons dried parsley
  • Salt and black pepper to taste
  • 1 teaspoon paprika

Instructions

  1. Peel eggs and chop into pieces.
  2. In bowl, mix all ingredients and stir until creamy.
  3. Place in refrigerator for 1-2 hours (or overnight) before serving.
Nutrition Facts
Cheddar Bacon Egg Salad
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.

 

2 Comments on Cheddar Bacon Egg Salad

  1. I just finished making this recipe. I’m hoping the chilling will marry the flavors because right now it’s bland. I have a potluck in four hours. Really want it to taste great! I was thinking it needed some acid like pickles. But I’m willing to wait and see how this turns out.

  2. The great thing about my recipes is you can make them your own! Throw in some pickles and see how it is.

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