Crisp bacon and mellow cheese are the perfect blend of add-in ingredients to make this egg salad a sandwich standout or a salad superstar.
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Make your hard-cooked eggs in advance (I usually make them a day ahead) so that they are cooled and ready to go. You can also purchase already hard-cooked eggs at some grocery stores, near the eggs natch.
If you like a chunkier egg salad, mash 5 of the eggs and chop the sixth.
Cover and refrigerate leftover egg salad up to 2 days.
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