Make a batch of bacon deviled egg salad to keep on hand for quick lunches during the week. Chopped eggs and crumbled bacon are covered in a creamy deviled egg sauce that has just a hint of heat.
This deviled egg salad is a fun twist on a classic. Regular egg salad is transformed with the flavors of my recipe for bacon deviled eggs.
Hard boiled eggs, celery, and crumbled bacon are coated in a creamy, rich sauce that mimics a deviled egg filling. It's creamy, flavorful, and has a hint of heat from the addition of cayenne pepper!
Egg salad is an easy recipe to keep on hand for a variety of occasions. Make deviled egg salad for a quick lunch on the go. Or, serve tiny egg salad sandwiches as finger food for Easter, your next bridal shower, baby shower, or spring picnic.
Ingredients and substitutions
Cooked and crumbled bacon can be substituted with store bought bacon bits or bacon pieces. If omitting the bacon, I recommend adding salt to taste.
The small amount of cayenne adds flavor and warmth without a lot of heat, but you're welcome to substitute with black pepper if you prefer.
Dijon mustard can be substituted with yellow mustard.
Pickle juice can be substituted with white vinegar or apple cider vinegar.
How long does egg salad keep?
Egg salad will keep for 3 to 5 days when stored in a sealed container in the refrigerator.
If you plan to serve your bacon deviled egg salad at an event as an appetizer or finger sandwich, plan to keep it refrigerated until just before serving.
Egg salad can sit at room temperature for up to two hours before needing additional refrigeration. If your egg salad has been sitting out for longer than this, I recommend discarding any leftovers.
Ways to serve egg salad
Bacon deviled egg salad is very versatile and can be served as a cold lunch, an appetizer, or a side dish.
Egg salad can be served as a sandwich between two slices of bread. Optionally, add some leaf lettuce and sliced tomato. For a low carb meal, serve your egg salad in a lettuce wrap or over a bed of lettuce.
Egg salad also makes an excellent finger food for bridal showers, baby showers, spring parties, and Easter. Make tea sandwiches (or finger sandwiches) by preparing four regular sized sandwiches and slicing each sandwich into four small triangles or squares.
Egg salad can also be served as a side dish at your next picnic or barbecue. Serve alongside burgers, pulled pork, or hot dogs.
Bacon Deviled Egg Salad
- 8 large hard boiled eggs
- 4 slices bacon, cooked and crumbled
- 1 rib celery, diced
- 2 tablespoons fresh chopped chives
- ½ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon pickle juice, or vinegar
- ¼ teaspoon cayenne pepper
- Slice hard boiled eggs in half lengthwise and carefully remove the yolks. Dice egg whites and add to a bowl along with bacon, celery, and chives. Set aside.
- To the bowl of a food processor add egg yolks, mayonnaise, mustard, pickle juice, and cayenne pepper. Pulse until mixture is smooth and creamy. (Alternatively, mash yolks in a bowl with a fork, then add remaining ingredients and stir until smooth.)
- Pour egg yolk mixture over salad ingredients and stir until evenly coated. Serve immediately or refrigerate until ready to serve.
- Recipe will make four large sandwiches, or 16 small finger sandwiches/tea sandwiches. To make finger sandwiches, prepare four large sandwiches and slice each sandwich into four triangles.
- Egg salad needs to be refrigerated to remain safe to eat. Egg salad can sit out for up to two hours before needing additional refrigeration.
- Cayenne pepper can be substituted with black pepper for a mild flavor.
- If omitting bacon, add salt to taste.