Go Back

Egg Salad

A creamy and flavorful egg salad that combines boiled eggs, rich mayo, and crispy bacon, perfect for sandwiches or as a light lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces Boiled eggs Use the freshest eggs for better flavor.
  • 1/2 cup Mayo Choose your favorite variety of mayo.
  • 2 tablespoons Mustard Adds tang to the salad.
  • 2 tablespoons Relish Optional for sweetness.
  • to taste Salt Season according to preference.
  • to taste Pepper Adjust to taste.
For Serving
  • 4 leaves Lettuce For serving, adds a crunchy texture.
  • 4 slices Bacon Cooked until crispy.
  • 1 large Tomato Sliced for topping.

Method
 

Preparation
  1. Boil the eggs: Fill a pot with water, add your eggs, and bring to a rolling boil. Cook for 10-12 minutes for perfect hard-boiled eggs.
  2. Cool the eggs: Transfer the boiled eggs to an ice bath to stop the cooking process.
  3. Peel the eggs: Once cooled, gently tap and roll each egg to peel.
  4. Mash the eggs: Place the peeled eggs in a bowl and mash them with a fork to your desired consistency.
Mixing and Serving
  1. Mix in the mayo and mustard with the mashed eggs. Add relish if using.
  2. Season with salt and pepper to taste.
  3. Serve on crisp lettuce leaves, topped with crispy bacon and sliced tomatoes.

Notes

Egg salad can be stored in the fridge for 3-5 days. For a lighter version, substitute half the mayo with Greek yogurt.