Bacon Egg Salad
About This Bacon Egg Salad
This Bacon Egg Salad is a fun, flavor-packed twist on the classic. It’s creamy, slightly sweet from a touch of honey, savory from crispy bacon, and brightened with capers, green onion, and optional curry powder. Serve it piled high on toasted crusty bread and you have the perfect quick lunch, snack, or picnic sandwich.
Why You’ll Love This Recipe
Loaded with flavor—sweet, salty, tangy, creamy, crunchy.
Super customizable: adjust the curry, capers, salt, or honey to your taste.
Protein-packed and filling but incredibly easy to make.
Perfect for meal prep—keeps well in the fridge for days.
Works as a sandwich, on crackers, in lettuce cups, or straight out of the bowl.
Ingredients You’ll Need
Hard-boiled eggs
Mayonnaise + Dijon mustard
Honey
Green onion
Capers
Celery salt, black pepper, optional curry powder
Cooked bacon
Thick crusty bread + butter for toasting
How to Make It
Start by hard-boiling the eggs using your preferred timing, then cool and chop them. In a mixing bowl, whisk together the mayo, mustard, honey, green onion, capers, celery salt, curry powder, and pepper until smooth. Fold in the chopped eggs and crispy bacon, then taste and adjust the seasoning. Butter slices of bread and pan-fry until golden, then pile the egg salad on top and enjoy warm or cold.
Tips for Success
Adjust doneness of eggs: 8 minutes gives creamy yolks; 10 minutes gives firmer, more traditional egg salad texture.
Crisp the bacon well: Extra-crispy bacon adds the best crunch and balances the creamy salad.
Chill if you want it thicker: A short fridge rest helps everything meld.
Taste before salting: Capers + bacon add salt, so season at the end.
Toast the bread in butter: It adds flavor and prevents sogginess.
Frequently Asked Questions
Can I make this ahead of time?
Yes! It tastes even better after a few hours in the fridge. Eat within 3–4 days.
Can I leave out the curry powder?
Absolutely. You can omit it completely or add just a pinch for warmth.
Can I use turkey bacon?
Yes, but it won’t be quite as rich or crispy. Cook it well to get the best texture.
What if I don’t like capers?
Just skip them—they add brightness but the recipe is still great without them.
Do I have to fry the bread?
No, but butter-toasted bread levels this sandwich up. You can also use untoasted bread, lettuce wraps, or crackers.
What to Serve With This Sandwich
Potato chips or kettle chips
Tomato soup
A simple green salad
Fresh fruit
Pickles or a pickle salad
Roasted veggies
More Recipes You’ll Love
Bacon Egg Salad Sandwich Recipe
Ingredients
6-8 servings
10 large eggs, hard boiled and chopped
3/4 cup mayonnaise
1 tablespoon dijon mustard
2 tablespoons honey
1/2 cup green onion, thinly sliced
1/4 cup capers, chopped
1/2 teaspoon celery salt
1 teaspoon curry powder (optional- use can also use a lot less if you don’t want too much of a curry taste)
Salt to taste- I used 1/4 teaspoon
Pepper to taste
1 lb bacon, thinly sliced and cooked
Thick crusty bread, or make Jim Lahey’s No Knead Bread
Butter- to fry the bread in
Instructions
Hard-boiling eggs: the easiest way to hard-boil eggs is to place your eggs in a large pot and cover eggs by 1 inch with cold water. Bring to a boil and once the water starts to boil, turn the heat off and cover the pot. I like to set the timer for 8 minutes for yolk that is still creamy and not chalky. This might be too creamy and slightly underdone for some. 10 minutes will provide more cooked interiors, but any time too much longer than that will be a little too done. Play around with it and figure out your best egg cooking times. Once the timer goes off, immediately remove the eggs using a strainer or slotted spoon and submerge into an ice bath until cooled off. I usually leave them in there for 20 minutes.
In a large bowl, mix together mayonnaise, mustard, honey, green onion, capers, celery salt, curry powder, and pepper. Fold in eggs and bacon. Add salt to taste.
Butter both sides of however many pieces of bread you are serving and fry them in a medium pan on medium heat until golden brown, pile egg salad on top & enjoy!
