Breakfast Egg Salad with Bacon
Breakfast Egg Salad with Bacon is creamy and loaded with flavor – there’s just something magical about the addition of bacon. It’s the perfect way to get your day started off on the right foot!
Why, oh why, have I never added bacon to my egg salad before this?!
I’ve added chopped bacon to deviled eggs, and to so many other breakfast and non-breakfast dishes in my lifetime. But my egg salad has never had this privilege. The only thing I can promise you now is that I’m ready to make up for lost time!
This Breakfast Egg Salad with Bacon is creamy and loaded with flavor. It’s just the thing to get your day started off on the right foot!
This breakfast recipe for egg salad with bacon comes from Andie Mitchell‘s book Eating in the Middle. I’ve had the pleasure to meet Andie in person, and it’s impossible to not be smitten by her joyful, unpretentious presence. She’s sweet as pie.
I’m a believer in Andie’s philosophy about “eating in the middle”, where it’s all about balance. Her book includes beautiful recipes that are fresh and real and mostly wholesome, with an emphasis on big flavors.
But there’s also some splurging mixed in, like an indulgent peanut butter mousse pie with marshmallow whipped cream that I can’t stop thinking about. Because when you eat really well most of the time, a slice of peanut butter pie once in awhile is a reward worth waiting for.
If you’re not familiar with Andie’s story about her struggles with obesity, losing weight, and finding balance, be sure to check out her first book It Was Me All Along, a New York Times bestselling memoir.
Egg Salad with Bacon
Another thing that I love about Andie is that she’s not afraid to add a little bacon to her plate.
Those gloriously salty, smoky bites of bacon take egg salad to a whole new level. You simply must try this breakfast egg salad with bacon.
This bacon and egg salad recipe is creamy and flavorful, with a just-right mix of mayo, plain Greek yogurt, and Dijon mustard.
I added a bit of fresh arugula and tomato to my toasted breakfast sandwich, but feel free to just enjoy the egg salad with bacon all on its own. It’s really all you need.
A few other breakfast/brunch items you might enjoy:
- Homemade Almond Coconut Granola
- Sour Cream Coffee Cake with Cinnamon Ripple
- Breakfast Salad with Berry Yogurt Dressing
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- 6 large hard boiled eggs, peeled and chopped - here's my favorite method for hard boiling eggs
- 2 T. full-fat mayonnaise
- 2 T. plain 2% Greek yogurt
- 2 tsp. Dijon mustard
- 4 slices cooked bacon, chopped
- 3 T. finely chopped red onion
- 1 T. finely chopped fresh chives
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 4 pieces 100% whole-grain bread, toasted
- In a medium bowl, combine eggs, mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper. Serve on toast. If desired, add a few arugula leaves and chopped or sliced fresh tomato. Egg salad will keep in an airtight container for a day or two in the refrigerator.
adapted just slightly from Eating in the Middle by Andie Mitchell
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Amount Per Serving: Calories: 310Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 295mgSodium: 692mgCarbohydrates: 16gFiber: 2gSugar: 3gProtein: 18g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Disclosure: I received a complimentary copy of Eating in the Middle for my review. All opinions are 100% my own. This post was previously published in 2016. I updated some of the photographs and some of the text in 2019.
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