This Bacon Egg Salad Recipe with Creamy Honey Mustard Dressing is full of flavor and makes a perfect quick meal or packed lunch.
Growing up, the only thing worse than finding tunafish in my lunchbox was finding egg salad there.
And the real problem was that I (and everyone else) knew it was there even before I opened my lunch. (Such is the problem of potent-smelling sandwiches when you’re a kid!)
So believe me when I tell you that egg salad is a newly acquired taste for me.
But my version of egg salad is so different from what I grew up with, it’s hard to even call it the same thing.
For starters, let’s talk about texture. I know a lot of people who like their egg salad mashed into oblivion (my mom included). I prefer mine with some texture. For the most part, I just chop the hard-boiled eggs, and mash up literally just a couple of pieces of yolk.
Now, as far as flavor goes, I like my egg salad with a super flavorful dressing. (Because let’s face it, egg salad can sometimes be bland.)
Honey mustard and a few spices liven up my version, and so does the addition of bacon for smokiness.
How to Eat Egg Salad
Of course egg salad is a classic sandwich filling, but I also enjoy eating it open-faced on a slice of good bread.
And here are a few more ideas on how to eat egg salad:
- On a bed of lettuce
- As a wrap
- On toast
- Put it in a bento box along with some cheese, nuts, pickles, and vegetables like sliced cucumber, carrots, or celery
More Unique Sandwich Filling Recipes to Try:
- Cranberry Walnut Chicken Salad
- Dill Pickle Tuna Salad
- Apple Cranberry Turkey Salad
- Canned Chicken Salad
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Bacon Egg Salad Recipe with Creamy Honey Mustard Dressing
Ingredients
- 3 tablespoons plain unsweetened Greek yogurt
- 1/2 tablespoon olive oil
- 1/2 tablespoon honey mustard
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon smoked paprika or any kind of paprika you like
- 1/8 teaspoon garlic powder
- 1 scallion green and white parts, thinly sliced
- 2 tablespoons minced flat-leaf parsley plus more for garnish if desired
- 1 slice turkey or beef bacon cooked and crumbled
- 4 large eggs hard-boiled and cooled, and then peeled and chopped
- Salt to taste
- Black pepper to taste
Instructions
- Whisk together the yogurt, oil, honey mustard, Worcestershire, paprika, and garlic powder in a medium bowl until smooth.
- Add the scallion, parsley, bacon, and egg and toss gently to combine. (You can mash up the egg a bit if you want.)
- Taste and add salt and black pepper as desired.
- Serve chilled, garnished with parsley if desired.
Faith's Tips
- Net Carbs: 3g per serving
- If you don’t have honey mustard, you can use 3/4 teaspoon yellow mustard and 3/4 teaspoon honey instead.
- Instead of the Greek yogurt, you can use mayo if you prefer.
- To keep this a low carb meal, serve it on a bed of lettuce instead of as a sandwich.
Nutrition
This post was first published on An Edible Mosaic on September 3, 2014. I updated it with more information on April 29, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I don’t usually care for egg salad but I would love this recipe with the honey mustard!
THIS I am making. Yum. Beautiful.
I love egg salad! LOVE. We usually don’t do bacon because there is a vegetarian in the house, but I think I am going to have to make myself a very bacony mini-batch of this sometime very soon. :)
Thanks for reminding me how awesome egg salad is.. I definitely need to recreate your recipe!
i love egg salad too but i dont make it nearly enough..im really intruiged by beef bacon, never heard of it before.
I’ve honestly never tried it…I love eggs- just something about the thought of a salad made from them? Yours sounds so good though- maybe I’ll have to break myself in haha
Scrumptious! This egg salad is fantastic.
Cheers,
Rosa