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Cheddar Bacon Egg Salad

Cheddar Bacon Egg Salad

Jennie Duncan
We are taking the classic egg salad to a new level with this Cheddar Bacon Egg Salad. Loaded with cooked and crumbled bacon shredded cheese, and perfectly fluffy.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Main Course, Salad
Cuisine American
Servings 4 servings
Calories 398 kcal


  • 9 large eggs
  • 5 tablespoons whipped cream cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon mustard
  • 1 teaspoon garlic powder (to taste)
  • ¼ teaspoon celery seed
  • 3 tablespoons green onions
  • ½ cup bacon (cooked and crumbled)
  • ¾ cup cheddar cheese (shredded)


  • Place eggs in a pot with water. Bring water to a boil then reduce heat and allow to simmer for 12 minutes. 
  • Place whipped cream cheese, mayonnaise, mustard, garlic powder, and celery seed in a mixing bowl and whisk together. 
  • Peel boiled eggs and add them to your mixing bowl with your base. Use a fork to mash and mix together. Add green onions, cooked and crumbled bacon, and shredded cheese and mix well. 
  • Serve as a sandwich or on a salad and enjoy. 


 When preparing your bacon try baking it the oven. It's so easy to pop in the oven and makes clean up faster. If you want to know how I make my bacon check out my recipe for oven baked bacon.


Calories: 398kcalCarbohydrates: 3gProtein: 23gFat: 32gSaturated Fat: 13gCholesterol: 522mgSodium: 482mgPotassium: 243mgSugar: 1gVitamin A: 1190IUVitamin C: 0.8mgCalcium: 245mgIron: 2.6mg
Keyword Cheddar Bacon Egg Salad
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