Bacon Deviled Egg Salad

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.

Prep Time 8

Total Time 8

Servings servings

Author Heather

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.

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.

Nutrition