I’ve always been a little hesitant about ordering egg salad at restaurants. Sometimes it’s too dry, sometimes it’s overly mayonnaise-heavy, and occasionally it just lacks that fresh, homemade flavor.

So when I came across a chef-inspired method for making egg salad, I had to give it a try.

The result? Creamy, flavorful egg salad with crispy bacon, a little tang, and plenty of texture. It was so good that my boyfriend actually tried to steal some of my sandwich! 😂

The trick is not necessarily adding dozens of ingredients. It’s about how you prepare the eggs and build the filling.

🥚 Why This Egg Salad Is Different

A good egg salad should have a balance of creamy and chunky textures.

One chef-inspired technique is to separate the yolks from the whites and mix the yolks directly with the mayonnaise before folding in the chopped whites. This creates a particularly creamy dressing while keeping pieces of egg white for texture. (Allrecipes)

And then there’s the bacon.

Crispy bacon adds a salty, smoky contrast to the creamy egg mixture. Bacon and egg salad sandwiches are a well-established combination, with classic versions pairing chopped eggs, mayonnaise, mustard and bacon. (Bon Appétit)

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🥓 Ingredients