Egg Salad with Cheese and Bacon

This Egg salad with Cheese and Bacon brings a delightful twist to the classic Egg salad sandwich. Egg salad loaded with crumbled bacon and shredded cheese makes for an easy lunch.

Egg salad sandwiches are great for lunch, picnics, or just an easy afternoon snack. Classic egg salad consists of egg, mayonnaise, salt and pepper, but we changed it up to make the ultimate Egg salad sandwich.

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Ingredients:

• Hard Boiled Eggs
• Bacon
• shredded cheddar cheese
• mayonnaise
• Pepper
• salt

How to make Hard Boiled Eggs:

• Gently place eggs in the bottom of a pot. Be sure to not crowd the pot. You want the eggs to fit comfortable.
• Fill the pan with water about 1 inch about the eggs.
• Bring to the pot to a boil. Cover and boil and for about 5 minutes.
• Remove the pan from heat. Let the pot sit for 15 minutes.
• Add Ice and cool water to another pan and carefully place eggs into the ice bath.
• Gently tap the eggs again the pot or another hard surface and peel the shell away.
• Rinse the eggs with cool water to remove any small pieces of shell.

Insturations:

1. Cook bacon in a skillet over medium-high heat for 10-15 minutes until golden and crispy. When bacon is done, it onto a paper towel to drain grease.
2. Mash the eggs using a fork or potato masher. Crumble the bacon. (I find the easiest way to crumble bacon is by adding it to a zip lock bag and gently beating it with meat beater.)
3. Combine mashed eggs, crumbled bacon, and shredded cheese to a bowl. Stir together. Stir in Mayonnaise. Add salt and pepper.

How to serve:

Serve Egg salad on bread or croissants. Add it to a lettuce leaf for a low carb lunch or snack or serve egg salad alongside crackers for a delightful appetizer.

Storage

Cover dish with eggs salad and refrigerate for up to two days.

Nutrition Facts

Serves 8

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Cheesy Bacon Egg Salad Sandwich

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Chessy Bacon Egg Salad Sandwiches bring a delightful twist to the classic Egg salad sandwich. Egg salad loaded with crumbled bacon and shredded cheese makes for an easy lunch.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 1x
• Category: Salad
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 12 hardboiled eggs
• 6 Slices Bacon
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• ½ teaspoon Pepper
• ¼ teaspoon salt

Instructions

1. Fill a medium pot half full of water. Gently place eggs into pot. Bring to a boil. Simmer for 3 to 4 minutes. Remove eggs with a slotted spoon, transfer to a colander, run cool cold water over eggs to bring to a cool.
2. While Eggs are cooking, cook bacon in a skillet over medium-high heat for 10-15 minutes until golden and crispy. When bacon is done, it onto a paper towel to drain grease.
3. Mash the eggs using a fork or potato masher. Crumble the bacon. (I find the easiest way to crumble bacon is by adding it to a zip lock bag and gently beating it with meat beater.)
4. Combine mashed eggs, crumbled bacon, and shredded cheese to a bowl. Stir together. Stir in Mayonnaise. Add salt and pepper.
5. Cover dish with eggs salad and refrigerate for up to two days. Cheesy Bacon egg salad can be severed on bread to make sandwich’s or can be used on crackers as a dip.

Equipment

Masher Kitchen Tool

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Keywords: Cheesy, Egg salad, picnic, snack, lunch, low carb, keto