Bacon and Egg Salad with Leftover Boiled Eggs
Whenever you’re hard boiling eggs for snacking or making deviled eggs, do you end up with leftovers? Same. That’s why I created this recipe for an egg salad that uses leftover boiled eggs along with leftover bacon. It makes the tastiest sandwich.
Bacon and Egg Salad with Leftover Boiled Eggs
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The whole idea behind this recipe is finding ways to use up leftovers. Maybe you stumbled upon this recipe right after Easter, when you had all of those hard boiled eggs you made by boiling in the air fryer or boiling on the stovetop and no idea what to do with them. I mean, if you have leftover eggs and they haven’t been cooked — and you’re not sure you’re going to use them up soon — you can always freeze raw eggs. This was something I only recently learned was possible.
But let’s say you made hard boiled eggs for deviled eggs but didn’t use them all. Now what? Well, make egg salad. What’s great about this recipe is it uses many of the same ingredients you would have already had on hand for those deviled eggs, namely mayonnaise and mustard. Then, if you happen to have leftover air fryer bacon or that you made for another reason, this recipe calls for using that, too.
I love egg salad sandwiches and this one is a delight to eat. Usually, I’ll enjoy this between two slices of our homemade whole wheat bread. Delicious!
Ingredients
- 2 eggs hard boiled
- 2 pieces bacon cooked
- 1 1/2 tablespoons mayonnaise
- 1 teaspoon mustard yellow or Dijon; not golden brown
- salt to taste
- black pepper to taste
- parsley chopped
Directions
Dice the egg into chunks and add to a bowl. To the bowl add the mayonnaise, mustard, salt and pepper.
Crumble the cooked bacon into small bits. Add to the bowl with the egg and other ingredients. Stir to mix. Add in chopped parsley. Stir again. Enjoy!
Bacon and Egg Salad
Ingredients
- 2 eggs hard boiled
- 2 pieces bacon cooked
- 1 1/2 tablespoons mayonnaise
- 1 teaspoon mustard yellow or Dijon; not golden brown
- salt to taste
- black pepper to taste
- parsley chopped
Instructions
- Dice the egg into chunks and add to a bowl. To the bowl add the mayonnaise, mustard, salt and pepper.
- Crumble the cooked bacon into small bits. Add to the bowl with the egg and other ingredients. Stir to mix. Add in chopped parsley. Stir again. Serve in a sandwich.
Notes
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.