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Bacon, Egg and Cheese Egg Salad

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Bacon, Egg and Cheese Egg Salad
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  • Prep 20 min
  • Total 20 min
  • Servings 4
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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.
By Sarah Caron
Created Apr 11, 2011


  • 6 large eggs
  • 1/2 cup freshly grated Romano cheese
  • 1/3 cup mayonnaise
  • 1/2 teaspoon sweet (Hungarian) paprika
  • If desired, season to taste with salt and pepper
  • 6 slices bacon, crisply cooked and crumbled
  • 8 slices bread


  • 1
    Place eggs in single layer in 2-quart saucepan. Cover with cold water at least 1-inch above eggs. Cover saucepan; heat to boiling.
  • 2
    Immediately remove from heat; let stand covered 15 minutes (12 minutes for medium and 18 minutes for extra-large).
  • 3
    Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
  • 4
    To peel, gently tap egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water to help remove shell.
  • 5
    Place eggs in medium bowl. Mash eggs with potato masher until evenly mashed. Stir in cheese, mayonnaise, paprika, salt and pepper. Stir in bacon.
  • 6
    Spread egg mixture on each of 4 slices bread.(I like 12-grain). Top with remaining bread.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    If you like a chunkier egg salad, mash 5 of the eggs and chop the sixth.
  • tip 3
    Cover and refrigerate leftover egg salad up to 2 days.


Nutrition Facts are not available for this recipe
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