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
- 3 tablespoons plain unsweetened Greek yogurt
- ½ tablespoon olive oil
- ½ tablespoon honey mustard
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon smoked paprika or any kind of paprika you like
- ⅛ 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
- 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.
- Net Carbs: 3g per serving
- If you don’t have honey mustard, you can use ¾ teaspoon yellow mustard and ¾ 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.
This post was first published on An Edible Mosaic on September 3, 2014. I updated it with more information on April 29, 2020.
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