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. You can also serve tiny egg salad sandwiches as finger food for Easter, bridal showers, or baby showers.
Ingredients and substitutions
- Eggs - You'll need large, hard boiled eggs for this recipe.
- Mayonnaise - Serves as the base of the dressing and adds creaminess and tangy flavor.
- Celery - Adds crunchy texture and peppery flavor to the egg salad. Celery could be substituted with some chopped red onion if preferred.
- Bacon - Cooked and crumbled bacon can be substituted with store bought bacon bits or bacon pieces.
- Cayenne - The small amount of cayenne adds flavor and warmth without a lot of heat, but you're welcome to substitute with black pepper for an even milder flavor.
- Dijon mustard - Can be substituted with yellow mustard.
- Pickle juice - Can be substituted with white vinegar or apple cider vinegar.
Tips and tricks
Use a food processor - For a smooth and creamy dressing, use a food processor. Preparing the dressing is a breeze and takes only a few seconds to create a smooth consistency.
Use a fork - If you don't have a food processor, use a fork to mash up the yolks, then add the remaining ingredients and stir until smooth.
To make tea sandwiches - Prepare four standard size sandwiches with your prepared egg salad, then slice each sandwich into four triangles. Place on a serving tray and refrigerate until ready to serve.
Storage
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, 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.
Frequently asked questions
Serve egg salad between two slices of bread as a sandwich. Optionally, add some leaf lettuce and a tomato slice. Egg salad can also be served as a wrap or over a bed of lettuce. Egg salad also makes a great side dish for your next picnic or barbecue alongside burgers, hot dogs, and pulled pork. To make tea sandwiches for a spring party or Easter, prepare four standard size sandwiches and slice each sandwich into four triangles.
I don't recommend freezing egg salad because eggs can get rubbery after freezing and the dressing can separate and become watery.
Recommended
📖 Recipe
Bacon Deviled Egg Salad
Ingredients
- 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
Instructions
- 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.
Equipment Recommendations
Notes
- Servings: Recipe makes four large sandwiches or 16 small finger sandwiches/tea sandwiches. To make tea sandwiches, prepare four large sandwiches and slice each sandwich into four triangles.
- Storage: 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.
- Mild variation: Cayenne pepper can be substituted with black pepper for a mild flavor.
Wow! This turned out amazing! I am so impressed. It's exactly what I was looking for for our weekly lunch meal prep. We are eating it it with fresh baked sourdough bread thats been sliced and toasted just a little. I'll use this recipe from here on out. Thank you so much
Thank you so much!
Just made the bacon deviled salad on croissants (cut in half) for a gathering. Delicious.