Bacon Jalapeno Egg Salad

Bacon Jalapeno Egg Salad- Traditional egg salad gets a special upgrade thanks to the addition of crispy bacon and minced jalapeno.


July 5, 2022 by Nicole Collins


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The internet makes all of my decisions for me now.


I’ve become “that” person.

I was chatting with someone the other day, and I told them how I feel like I can’t eat without filming what I’m eating. (P.S. Did you know I’m on Tiktok now???)


It’s the same thing with my life choices. If I’m torn between a couple options; I turn to Instagram, create a poll, and let the internet decide.

Today’s recipe would’ve been deviled eggs if not for the internet! But, I polled my squad; and here we are with an alternate (and dare I say better) version of what I created in my brain.

Today, we’re making Bacon Jalapeno Egg Salad!


This is your standard egg salad with a very simple twist. With the addition of two basic ingredients, this classic recipe is taken up a thousand new levels in my opinion!


Let’s start with the eggs. Everyone has their own theory of how to perfectly hard boil eggs. Some people let them boil on the burner. Some let them steam off the heat. There are different opinions on how long to cook them. And, I’m sure all of their methods work for them. But, my method has been 100% foolproof for me, so that’s what we’re going to do today.


We’re going to start our eggs in cold water. We’ll let the eggs come to a boil with the water, then we’ll start a timer for 10 mins once the water is boiling. As soon as 10 mins is up, we’re going to drain out the boiling water, and let the eggs sit in cold water for 2-3 mins. The cool water helps to stop the cooking process while also making those shells nice and easy to peel off. For me, I find that any more than 3 mins in the water makes the shells harder to peel. So, I never let them sit any longer than that.


Once we have our eggs cooked, shelled, and chopped; we can make the dressing for the egg salad. I’m usually very basic when it comes to egg salad: I like mayo, paprika, and alllllll the black pepper. And, we’re using all of those items for this dressing, of course. But, we’re also going to add some crispy chopped bacon, some minced jalapeno, and some dijon mustard right into the dressing, as well. Now, I’ve always been very anti-mustard with egg salad/deviled eggs. But, we need that extra tang to help break up the richness from the egg, mayo, and bacon combined. If you’re not a mustard fan, just trust me on this one.


After the dressing is mixed, fold in our chopped hard boiled eggs, and let everything chill in the fridge for a little bit. You can certainly eat this egg salad right away. But, I like to give the dressing a little time to really soak into those eggs. YUM!


When you’re ready to eat, the options are endless. Serve this on a sandwich. Serve it with some crackers. Eat it straight from the bowl. You do you!


This egg salad is rich and creamy with a subtle hint of heat, so it really benefits anything you might pair it with. And, it’s not really that spicy at all! The creamy elements really tame down the jalapeno, while the jalapeno adds a nice fresh bite to break up the heaviness of the creamy ingredients.


Also, I’d never ever imagined I’d want to add lettuce to an egg salad sandwich, but it works! Give it a try if you haven’t before!


Ok, everyone. My life has been taken over by making Tiktok videos (make sure you’re following me there à @theyummymuffin02), but I’m going to do my best to get back to posting new recipes regularly too. There are so many good ones in queue, so stay tuned!

In the meantime, enjoy! And, let’s eat!



 



Bacon Jalapeno Egg Salad

Serves: 4 Print


Ingredients:

  • 8 eggs

  • ½ cup mayo

  • 1 ½ tsp stone ground mustard

  • ½ tsp pepper

  • ¼ tsp paprika

  • 1/8 tsp cayenne

  • Salt, to taste

  • 4 slices bacon, cooked til crispy and finely chopped

  • 1 medium/large jalapeno, ribs and seeds removed, minced (about 2 tbsp)


Directions:

  1. Hard boil the eggs: Add eggs to a medium saucepan. Add cold water until the eggs are just covered. Bring to a boil over high heat. Once boiling, set a timer for 10 minutes. After 10 mins, remove from heat, drain, and let eggs sit in cold water for 2-3 minutes. Remove eggs from water, peel off the shells, and set aside.

  2. Meanwhile, make the dressing: Add mayo, mustard, pepper, paprika, cayenne, bacon, jalapeno, and a tiny pinch of salt to a mixing bowl. Mix well to combine.

  3. Dice the hard boiled eggs, and add to the bowl with the mayo mix. Stir gently to combine. Chill for at least 30 minutes before serving. Enjoy!

Recipe notes:

*Be gentle when adding salt to your dressing. We just need the smallest pinch to wake up the dressing. Remember, the bacon and mayo are naturally salty, so don’t overdo it. You can always add, but you can’t take away.

*This egg salad is great served on toast, with crackers, on croissants, or straight from the bowl.


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