Loaded Egg Salad – The Ultimate Fully-Loaded, Creamy
Loaded Egg Salad is a rich and hearty twist on the classic egg salad, featuring ingredients like bacon, cheese, and crunchy vegetables. It delivers a creamy texture with bursts of smoky and savory flavors. This recipe is easy to prepare and highly customizable. It works perfectly as a sandwich filling or standalone dish. The combination of protein-rich eggs and flavorful add-ins makes it satisfying and filling. Ideal for lunch, snacks, or gatherings, it’s a crowd-pleaser. The balance of textures makes every bite exciting. A must-try for those who love bold, loaded dishes.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 4 strips cooked bacon (crumbled)
- 1/4 cup shredded cheddar cheese
- 2 tablespoons chopped green onions
- 2 tablespoons chopped celery
- 1 tablespoon chopped pickles or relish
- 1 teaspoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Boil the eggs for 10–12 minutes until hard-cooked.
- Transfer to ice water, peel, and chop them.
- In a bowl, mix mayonnaise, mustard, lemon juice, salt, and pepper.
- Add celery, green onions, and pickles.
- Fold in the chopped eggs gently.
- Add crumbled bacon and shredded cheese.
- Mix until everything is well combined and creamy.
- Garnish with paprika and serve chilled or fresh.
Notes
- Use crispy bacon for best texture.
- Adjust mayonnaise for creaminess.
- Chill before serving for enhanced flavor.
- Use sharp cheddar for a stronger taste.
- Avoid overmixing to maintain texture.
- Add a dash of garlic powder if desired.
- Store in an airtight container.
- Best consumed within 2–3 days.