Creamy Bacon Egg Salad
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This creamy bacon egg salad comes together in just 5 minutes and is packed with flavor in every bite. Made with crispy bacon, crunchy celery, dill pickle, and a rich avocado mayo base, it’s the kind of lunch that actually keeps you full. Serve it in crisp lettuce cups for a light, satisfying meal that’s naturally low carb, gluten-free, and paleo-friendly.
Whether you’re meal prepping for the week or need a quick protein-packed lunch, this easy egg salad recipe delivers every time.
I love a good homemade egg salad, so I’m always looking for ways to make it even more flavorful and satisfying. This version swaps in avocado mayo for a creamy, wholesome base and adds crumbled bacon to take it completely over the top.
Think of it as everything you love about deviled eggs, but in luscious egg salad form. It’s delicious served in fresh lettuce cups, over a simple green salad, or straight from the bowl. I hope you love it as much as I do!
Anyone breakfast lover who loves eggs and bacon together knows the combination is just unbeatable. I like to save a little extra bacon to crumble on top, along with a sprinkle of paprika, for the perfect finishing touch. It’s a simple upgrade that makes this easy egg salad feel just a little extra special.
Why You’ll Love This Recipe
- It’s super quick and easy. There are only a few steps.
- The ingredients are 100% gluten-free and low-carb if that is your preference.
- It’s the perfect high-protein breakfast and snack.
- It’s a great dish for spring potlucks, brunches, showers, and Easter.
Ingredients You’ll Need
- Hard-boiled Eggs: This wouldn’t be egg salad without them. See below for more information on making the perfect hard-boiled eggs for egg salad.
- Mayo: I use avocado mayo for a healthier twist, but feel free to use your favorite mayo here.
- Bacon: Cooked and crumbled in advance. I bake it in the oven, so clean up is a breeze.
- Onion: Sweet Vidalia onion is the best in egg salad. The mild flavor won’t overpower the recipe. You can also use red onion here.
- Dill Pickle: Dill pickles or sweet relish are a non-negotiable egg salad ingredient. “Grillo’s Pickles” are personal favorite.
- Celery: Celery is integral to achieving classic egg salad flavor.
- Cayenne: A little bit of cayenne goes a long way. Add just a dash to warm up the flavors.
- Salt and Freshly Cracked Pepper: Balances the sweet, savory, and tangy flavors.
- Paprika: Just a dash as a garnish and a hint of smoky-sweet flavor.
How To Make Egg Salad With Bacon
Step 1: Make egg salad dressing. In a large bowl, add the mayo, onion, celery, cayenne pepper, pickle, salt, and pepper. Stir well to combine.
Step 2: Mix with eggs and bacon. Next, chop the eggs into small pieces and add them to the bowl. Add the bacon (reserve some for garnish) and stir everything well.
Step 3: Garnish and serve. Top with a dash of paprika and the reserved bacon bits, then serve.
Recipe Tips
Make perfectly cooked hard-boiled eggs – Boil your eggs on the stovetop, using an egg cooker, or in an Instant Pot pressure cooker. Follow the instructions below to quickly make hard-boiled eggs in the Instant Pot.
Instant Pot Hard-Boiled Eggs:
- Place the trivet in the bottom of the pot. Add a cup of water and place the eggs on the trivet.
- Set your Instant Pot to pressure cook on high for 5 minutes. Once the timer goes off, allow the pot to release pressure for 5 minutes and then quick-release naturally.
- Immediately transfer to a bowl of ice water to cool.
- When cooled completely, peel under cool running water.
Fixing runny egg salad – You can add more eggs to soak up the moisture if you’re in a rush. Otherwise, setting the egg salad in the fridge for 30 minutes to an hour should do the trick.
Variations
- Herbs – If I have fresh dill or chives on hand, I sometimes add them to my egg salad.
- Spices – Kick up the heat with a dash of chipotle chili powder or sprinkle your egg salad liberally with everything bagel seasoning.
- Mayo – If you’re not a fan of mayo, the best substitution for mayonnaise in egg salad is full-fat Greek yogurt. You can always do a mixture of plain Greek yogurt and mayo, as I do in my other favorite Roasted Red Pepper Egg Salad recipe. I personally think egg salad is best with all-mayo or a mayo-yogurt blend.
Serving Suggestions
Of course, you can spread a layer of egg salad between slices of bread, but to keep things low-carb, check out the list below:
- Bibb Lettuce Cups
- Romaine Lettuce Boats
- Cucumber Slices
- Bell Pepper Halves
- Avocado
- Salad Greens
This deviled bacon egg salad also tastes great with:
- Croissants
- Crackers
- Toasted Sourdough
- Bagels
Storing
Storing: Keep your egg salad in an airtight container in the fridge for 2 to 3 days—Re-stir before serving.
Freezing is not recommended as the texture and taste will change when thawed.
Recipe FAQ
Depending on the ingredients you use, egg salads can be a nourishing meal loaded with protein and healthy fats. To improve the nutritional profile of egg salad, use low-fat mayo made with olive or avocado oil and sugar-free, center-cut bacon. The remaining ingredients are inherently healthy.
This may have happened because the eggs were overcooked. When eggs are boiled for too long, they become watery. You can try chilling the egg salad to help it absorb moisture, or adding a couple of eggs that aren’t overcooked to the mixture.
No, neither eggs nor mayo remains stable once frozen.
More Easy & Delicious Protein-Packed Salad Recipes
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Creamy Bacon Egg Salad
Ingredients
- 7 large eggs hardboiled and peeled
- 1/3 cup avocado mayonnaise or your favorite mayo
- 8 slices center-cut bacon cooked and crumbled
- 3 tbsp sweet vidalia onion finely diced
- 1/3 cup celery finely diced
- dash cayenne pepper
- 2 tbsp dill pickle finely diced *love Grillos here!
- sea salt and freshly cracked pepper to taste
- paprika for garnish
Instructions
- In a large bowl, combine mayo, onion, celery, cayenne pepper, pickle and salt and pepper. Stir until ingredients are well mixed.
- Chop your eggs and add to the mixture, then stir in most of the bacon (reserve a couple chopped slices for garnish).
- Top with paprika and serve over a bed of greens or in a lettuce boat.
Notes
- Place the trivet in the bottom of the pot. Add a cup of water and place the eggs on the trivet.
- Set your Instant Pot to pressure cook on high for 5 minutes. Once the timer goes off, allow the pot to release pressure for 5 minutes and then quick-release naturally.
- Immediately transfer to a bowl of ice water to cool.
- When cooled completely, peel under cool running water.
Nutrition
*This post was originally published on June 5, 2013, and has been updated throughout.
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just made this and it’s amazing. i made bacon fat mayo with all the bacon drippings and it’s insane. only thing i didn’t have were pickles so i added in some vinegar instead for that tangy kick.
Made this last night! Huge huge hit. Am pinning on pinterest now. My husband said ‘put it in the five yums folder’ — and I said I only do 3 yums! He said – make a new folder for this one!!! Very very good, and so easy. Thank you!!!
Donna, that’s awesome! Wow, I feel honored to make the 5 yums folder!!! Thank you so much for the feedback and the huge compliment! xo~
Agreed!! Bacon rocks!
Delicious! I’ve been craving egg salad and it only gets better with bacon!!
Oh that sounds awesome! Bacon really does make everything more delicious 🙂
Thank you Minnie! 🙂
MY favorite!!! Yummm!!!