Cheddar Bacon Egg Salad
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.
- 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