Bacon & cheddar egg salad

An egg salad with bacon and cheddar - sounds amazing right? | in my Red Kitchen

Egg salad has been in my life as long as I remember. My grandma makes the best egg salad in the whole wide world – yes I’m serious! I don’t even know what she puts in it. Raw thinly sliced onion, that’s for sure. But there must be a secret ingredient she uses for it.

I need to ask her for the recipe!
But I myself also make a decent good egg salad if I can say so. For the past weeks I’ve been making quite a few egg salads, I don’t even know why.

An egg salad with bacon and cheddar - sounds amazing right? | in my Red Kitchen

Maybe because it’s sooooo easy and you can make millions variations with it. And I literally mean millions! This bacon and cheddar egg salad was living in my head for a while now. Browsing through the fridge a few weeks ago, looking for ingredients while making an egg salad I thought it was a good idea to add some shredded mozzarella to the salad.

So I did. And boy it was a good idea! The cheese gives extra body to this salad. So why not use a sharper cheese, like gorgonzola? I would have loved to use some blue cheese but I think my husband would have asked for a divorce if he found out I had packed him sandwiches with gorgonzola egg salad for lunch 😛

An egg salad with bacon and cheddar - sounds amazing right? | in my Red Kitchen

No gorgonzola it was… but wait, cheddar is a good idea! And if we are going there, why not add bacon?

So bacon and cheddar egg salad it was. And it’s GOOD! I know, I know… everything I make is good 😉 but this one really ís. Go see for yourself:


Bacon & cheddar egg salad

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: for 6 - 8 sandwiches

Bacon & cheddar egg salad

Can you believe it's so easy to make your own egg salad? No more store bought, plus you can make your own variations!


  • 4 hard boiled eggs
  • 2 Tbsp mayonnaise
  • 1 tsp yellow mustard
  • 4 strips of bacon
  • ¼ cup grated cheddar


  1. In a bowl, crumble the hard boiled eggs with a fork.
  2. Add the mayonnaise and mustard and mix until combined.
  3. Heat a non-stick skillet over medium-high heat and fry the bacon (without adding oil or butter!) until crispy. Transfer to a plate lined with kitchen towels to let it cool.
  4. Crumble it and add it with the cheddar to the eggs. Mix until combined and serve on toast or a sandwich.
  5. You can keep the egg salad up until 5 days in a sealed container in the fridge.





  1. CakePants

    What a great idea to put bacon and cheese in egg salad! This looks good enough that I might even be tempted to eat it for breakfast – eggs, cheese, bacon, what’s not to like?!

  2. Pingback: Classic Egg Salad Sandwich - The Food Charlatan

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