Bacon and Egg Salad Sandwiches

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


Learn how to make egg salad better than ever by adding chopped crispy bacon. It’s crazy-delicious and the perfect lunch on a hot summer day.

Listen to me explain briefly about how to make this egg salad, with some great tips along the way, by clicking the play button below:

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  • 8 large eggs
  • 5 strips bacon
  • ¼ cup mayonnaise
  • 2 Tbsp. chopped green onions
  • ¼ tsp. salt
  • ⅛ tsp. black pepper


  1. Place eggs in a medium saucepan and add cold water until eggs are submerged and there is an inch of water above them. Heat uncovered over high heat until boiling. Remove from heat and cover tightly. Let sit for 10 minutes. Drain and add cold water. Let sit 5 minutes. Peel eggs. Rinse under cold water to remove any last bits of shell. Place peeled eggs in a medium bowl.
  2. While eggs are cooking, prepare bacon according to package instructions, making sure that it is nice and crispy. Chop bacon very finely.
  3. Use a fork to mash each egg a couple of times. Add bacon, mayonnaise, green onions, salt and pepper. Stir and mash together until it has the desired consistency (I don’t like mine too mushed up but to still have some texture. That’s up to you though).