This loaded BLT Egg Salad is a delicious twist on the classic! Boiled eggs are combined with creamy mayo, dijon mustard, bacon, tomatoes, and chopped arugula for a creamy, flavorful lunch that you’ll love.
Let’s talk about how this isn’t your standard egg salad, shall we? I’ve shared my Mom’s classic egg salad recipe here before, but with this recipe we are taking it up a notch! First, let’s consider the bacon. In this recipe we take ALL THE BACON, and we crisp it, then drop it into a creamy salad of hard boiled eggs, mayo, arugula, tomatoes and green onion. The ingredients for this crowd pleasing lunch staple are so simple, but combined together create a literal flavor explosion in your mouth. I love chowing down on a big ol’ bowl of this Loaded BLT Egg Salad deliciousness with my favorite gluten-free crackers, a lettuce boat, or simply on a bed of greens–it is so versatile! This is another cold salad that requires no break room reheating, is super easy to prepare, and will make the perfect addition to your lunch time routine.
One of the reasons I love cold salads like this Loaded BLT Egg Salad is that they’re so forgiving. Throw in a few more tomatoes, a little less bacon, or substitute chives for green onions and it still works—by nature I’m more of a fly-by-the-seat-of-my-pants type of cook, so recipes are always “suggestions” to me. At home, I eyeball spices, approximate amounts, and generally go with what feels right to me because it’s a chance for me to be fun and creative (and let’s face it, that part of our brain is so rarely given free reign, am I right?). So tell me friends, are you a recipe follower or a rule breaker when it comes to cooking? I’d love to know!
For fail-proof hard-boiled eggs, check out our tutorial here: Perfect Hard-Boiled Eggs Recipe.
Loaded BLT Egg Salad
Ingredients
- 12 hard boiled eggs peeled and chopped (click here to see Cassy’s perfect hard boiled egg recipe)
- 1/2 cup mayo
- 2 tablespoons dijon mustard
- 2 green onions chopped
- 9 pieces of bacon cooked and chopped
- 1 cup arugula roughly chopped
- 1 cup cherry tomatoes halved or quartered depending on size
Instructions
- Make the dressing in a small bowl by whisking mayo and dijon together until fully incorporated.
- Place all remaining ingredients in a large mixing bowl and then add dressing.
- Mix well to make sure all ingredients are combined.
- Keep refrigerated in an air tight container until ready to serve!
- ENJOY!
Nutrition
Made this today for lunch, and it was delicious! A huge hit! Thank you for the recipe!
Oh yay! We are so glad you enjoyed it, Becca!
How many cups is a serving? I did a cup and half for a serving and only got 4 servings. This would be the only thing I would eat at lunch so if I do any less I am not sure if I would be full.
There are 8 servings in this recipe, which equals out to an egg and a half per serving – that may help you gauge a serving size!
How long will this keep in the fridge? I’m usually only cooking for one and hate to be wasteful, but I also love to make recipes where I can eat the leftovers for a few days.
It’ll keep for about 3 days, Linzy! Enjoy!!
Love a good egg salad. This looks really tasty.
SO GOOD (and I even ran out of Dijon mustard, and had to use a mix of yellow mustard and horseradish instead)! Definitely a new summer favorite. Perfect use for those fresh tomatoes and lettuce from the garden right now. Thank you!
So glad you enjoyed it Miranda!