This homemade egg salad is creamy, flavorful, and packed with tender eggs, crunchy vegetables, and crispy bacon. It’s perfect for sandwiches, toast, or a quick lunch.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow or Dijon mustard
- 2 tablespoons finely chopped onion
- 2 tablespoons finely chopped pickles or relish
- 2 tablespoons finely chopped celery
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 4–6 slices crispy cooked bacon
- 4 slices sandwich bread
- Lettuce leaves, optional
- A pinch of paprika, optional
Step-by-Step Instructions
1. Boil the eggs
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once boiling, cover the pan, turn off the heat, and let the eggs sit for about 10–12 minutes.
2. Cool and peel
Transfer the eggs immediately to a bowl of ice water. Let them cool for about 5 minutes.
Peel the eggs and rinse away any small pieces of shell.
3. Chop the eggs
Place the eggs in a bowl and roughly chop them with a knife or mash them lightly with a fork. Leave some larger pieces for a better texture.
4. Make it creamy
Add the mayonnaise, mustard, chopped onion, pickles, and celery.
Season with salt, black pepper, and garlic powder.
Gently mix everything together until creamy but still slightly chunky.
Tip: Add the mayonnaise gradually. This keeps the egg salad creamy without making it runny.
5. Add the bacon
Cook the bacon until crisp, then place it on paper towels to remove excess grease.
Crumble or chop the bacon into small pieces and gently fold it into the egg salad. Reserve a few pieces for the sandwich.
6. Taste and adjust
Taste the mixture and add a little more mustard, salt, pepper, or pickle relish if needed.
For extra flavor, sprinkle in a tiny pinch of paprika.
7. Build the sandwich
Toast the bread lightly if desired.
Place lettuce on one slice of bread, then add a generous layer of egg salad. Top with the remaining crispy bacon and another slice of bread.
8. Serve
Cut the sandwich in half and serve immediately.
For the best flavor, refrigerate the egg salad for 20–30 minutes before assembling the sandwich. Keep it refrigerated and use within 3–4 days.
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