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Egg Salad with Bacon

Recipe Image: Egg Salad with Bacon

Egg salad is good. It's even better mixed with crispy, salty bacon crumbles! And that's what we've done here. We love this recipe because it's simple, it's packed with protein and fresh ingredients, and it's super economical! We recommend you double or triple this recipe when you make it; so, you only have to cook it once and can eat it again and again. We promise you're going to like it so much that you want to eat it tomorrow!
We find that a lot of people see "hard boiled eggs" and turn away. First of all, don't buy your eggs already boiled from the store in packages. These are good in a pinch when you are traveling, but they are usually packed with extra preservatives that can cause you to retain water and we find that the taste just isn't as good as freshly boiled eggs. Hard boiling eggs at home is SIMPLE. For those who don't already have a "hard boiled egg" routine in place, we'll share ours with you here:
  1. Place eggs in a pot and cover with enough water to sit about an inch above the tops of your eggs.
  2. Place on a burner on high, add a capful of vinegar (this helps to prevent the eggs whites from creeping out of tiny cracks in the shell), cover, and set to boil. Boiling times can vary depending on how many eggs you are boiling, your burner, and more. We start a timer at 10 minutes and then check to see if the water is boiling.
  3. Once the water starts boiling, you'll let the eggs go for another 60 seconds before carefully removing the pot from the burner. Set aside and let eggs come to room temperature over the next couple of hours before storing in the fridge.

Once you've got your eggs chopped and your toppings and condiments all mixed in, there's a number of different ways to enjoy your egg salad! One of our favorite ways to enjoy is by stuffing the egg in a tomato flower (this is simply a whole tomato cut into slices while still keeping everything attached at the bottom; "flower" out the slices and stuff with your favorite filling). You can also enjoy this egg salad stuffed inside a pita pocket, atop a slice of toast, or mixed into a green salad.


  • 2 boiled eggs

  • 1 TBSP mayonnaise (choose a light version with under 30 calories per TBSP)

  • 1 TBSP mustard, yellow or Dijon

  • 100 calories of uncured bacon, cooked crispy

  • Pinch of pepper

  • Optional garnishes - green onions or 1 TSP dill relish

Instructions: In a small bowl, mash your boiled eggs and combine with the mayonnaise, mustard, bacon, and pepper until thoroughly combined. Place a tomato on a plate and cut into quarters or 6ths. You can slice all the way through the bottom or you can stop just ahead of the base and spread the slices out into a "bloom". Place your egg salad mixture in the center, and enjoy!

    Makes 1 Servings | Serving Size: 1 recipe | One Serving Replaces: 1 protein and 1 healthy fat

    Other tips and considerations:
    • You could add the following to your egg salad to create fun flavors: Ranch powder, Frank's Wing Sauce, or Everything Bagel Spice.
    • Add in chopped celery or red bell pepper for extra crunch.
    • Relish - if you're an MRC Client, this item counts as an "extra". Be sure to choose a dill relish (sweet relishes have added sugars).
    • Mayo - any brand that you like that has less than 3g of fat and 3g of carbs per serving will work here.
    • This recipe is great for meal prep and easily doubled, tripled, or even quadroupled. It can be stored in the fridge for up to 5 days. 

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