Bacon and Egg Salad

8 Ratings
Recipe courtesy ofJeff Mauro

Total: 40 min Cook: 10 min

Yield: 4 servings

Level: Easy



  • 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


  • Preheat the oven to 375 degrees F.

  • 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!)

  • Crumble the bacon into a bowl. Gently mix in the eggs, mayonnaise, chives, mustard and lemon juice. Season with salt and pepper.

  • Eat alone, or build sandwiches with avocados and tomatoes on toasted croissants.

Show more
Show: The Kitchen
Episode: Happy Easter!

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8 Ratings

Turanga Leela
<b>This is the best egg salad sandwich I've ever made, and my daughter requested the leftover egg salad for breakfast the next morning, which was...weird. Get the biggest, fluffiest croissants and don't skip the avocado. (Also, the #MauroMethod for bacon cookery is the easiest path to bacon perfection.)</b> See All Reviews Post Review

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