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Bacon, Egg and Cheese Egg Salad
Bacon, Egg and Cheese Egg Salad
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Prep Time:
20 minutes
Total Time:
20 minutes
Elevate your egg salad with crispy bacon and creamy cheese for a mouthwatering twist! Perfect for sandwiches or salads.
Ingredients:
  • 6 large eggs
  • 1/2 cup freshly grated Romano cheese
  • 1/3 cup mayonnaise
  • 1/2 teaspoon sweet (Hungarian) paprika
  • If desired, season to taste with salt and pepper
  • 6 slices bacon, crisply cooked and crumbled
  • 8 slices bread
Instructions:
  • Place the eggs in a 2-quart saucepan in a single layer and make sure they are covered with cold water that is at least 1-inch above the eggs. Then, cover the saucepan and bring it to a boil.
  • Remove from heat right away and cover, allowing it to stand for 15 minutes (12 minutes for medium, 18 minutes for extra-large).
  • Cool the eggs quickly by placing them in cold water with ice cubes or running cold water over them until completely cooled.
  • Crack the egg gently on the countertop until the shell is finely crackled. Roll the egg between your hands to loosen the shell. Start peeling from the large end of the egg under cold running water to help remove the shell easily.
  • In a medium bowl, mash the eggs until evenly mashed using a potato masher. Stir in cheese, mayonnaise, paprika, salt, pepper, and bacon.
  • Spread the egg mixture onto 4 slices of your favorite 12-grain bread and then top each with another slice of bread.

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