Best Egg Salad

I have tried many egg salad recipes over the years, some have been too dry and others without enough flavor. After years of trial and error, I have came up with the best egg salad recipe. The flavor profile is enhanced with bacon and chives. I have served this egg salad recipe for parties, brunches and take to lunch. This egg salad recipe never lasts long. You can make this recipe the night before. Serve on croissants with fresh spinach.

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Ingredients

8 extra large eggs
8 slices of cooked bacon (crumbled)
2 Tablespoons of finely chopped chives
1/2 cup of shredded cheddar cheese
7 ounces of cream cheese (room temperature)
3 Tablespoons of Miracle Whip
1/2 teaspoon of salt
1/2 teaspoon of pepper

Supplies

Large Mixing Bowl
Cooking Spoon or large spatula
Knife
Cutting Board
Medium sized cooking pot – 5-8 quart
Frying Pan

For another great egg recipe, try my recipe for Creamy Deviled Eggs here: https://majorgates.com/recipes/easy-creamy-deviled-eggs/

Best Egg Salad Directions

Add eggs in medium sized pot covered with water. Turn on heat to high. Once the water starts to boil, cook for 10 minutes. Turn off and allow to cool for 5 minutes. Place pot in sink and allow for cold water to run over eggs in the pot for 3-5 minutes. Once eggs are cool, peel the shells from the egg and set them to the side on a paper towel.
Fry the bacon until crispy and drain on paper towels. Allow to cool.

In a large bowl, mash together the room temperature cream cheese, then Miracle Whip, chopped chives, salt and pepper with a large fork. Once well mixed, add the shredded cheddar cheese and then the chopped/crumbled bacon.