The Best Egg Salad (It Has Bacon IN IT!!!)

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.

Do you like bacon? Do you like eggs? What about sandwiches?

If you answered: Yes! Yes! Yes!

Well, have I ever got the recipe for you! It’s an extra-special egg salad sandwich.

What makes it so special, you ask?


Yes, I’ve added bacon. Added it right into the egg salad. I really did do that and I won’t apologize for it either. It’s too amazing to apologize for. The bacon flavor spreads out so that you taste it in every bite.

Let me tell you, I made a batch of this on Friday thinking that we’d have it for quick sandwiches or what not on the weekend. It was gone well before Saturday morning. And I’m pretty sure somebody was eating it straight out of the container with a spoon. How do I know that? Ummmm…oops yeah. That was me. I’m addicted to this stuff, no lie.

The way you make it is to hard boil 8 eggs, cool them and peel them (or you can buy already boiled and peeled eggs refrigerated at your grocery store). Mash them a little bit then add in 5 strips of crispy bacon, chopped finely.

In addition to the eggs and the bacon, you add a little bit of mayonnaise, some chopped green onions, salt and pepper. I don’t like to mash mine up too much but like when the egg whites still have some texture. But if you like it super-smooshed, go ahead and smoosh away. I won’t stop you.

Spoon that mixture onto buttered bread, add some lettuce, top with another buttered bread, and eat.

Or skip the bread and eat it with a spoon! Now you’re speaking my language. lol.


Bacon and Egg Salad Sandwiches

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings


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.


  • 8 large eggs
  • 5 strips bacon
  • 1/4 cup mayonnaise
  • 2 Tbsp. chopped green onions
  • 1/4 tsp. salt
  • 1/8 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).

This post originally appeared in June, 2016. It has been revised and republished in February, 2021.