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Bacon and Egg Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 4 servings
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6 slices bacon

6 hard-boiled large eggs, peeled and chopped

1/4 cup mayonnaise 

1 tablespoon minced fresh chives

1 tablespoon stone-ground mustard 

1 lemon, juiced 

Kosher salt and freshly ground black pepper 

1 ripe avocado, sliced, optional

1 Roma tomato, sliced, optional

4 croissants, lightly toasted, optional


  1. Preheat the oven to 375 degrees F.
  2. To cook the bacon using the "Mauro Method," line a baking sheet with parchment, overlapping each side 1 to 2 inches. Put the bacon on the parchment and bake until crisp and brown, about 20 minutes. This way, the fat will fry the bacon to a perfect crisp but not come in contact with the metal pan, creating a mess. Drain the bacon on paper towels and let cool. (Once the fat is cooled, use or just toss it. No mess!)
  3. Crumble the bacon into a bowl. Gently mix in the eggs, mayonnaise, chives, mustard and lemon juice. Season with salt and pepper.
  4. Eat alone, or build sandwiches with avocados and tomatoes on toasted croissants.