If you follow me on Instagram, odds are you’ve seen my recent collaboration featuring this delicious BLT Egg Salad recipe. I’m not one to gate keep a delicious recipe, so without further ado here’s your next favorite spring to summer meal prep dish!
BLT Egg Salad Recipe Ingredients
The following ingredient amounts make approximately 6-8 sandwich or salad servings of my BLT Egg Salad.
- 12 hard-cooked eggs, chopped (left out 3 of the 12 yolks for a slightly lighter texture, optional)
- 1 cup diced tomatoes (from about one large or two small tomatoes)
- 3/4 cup Miracle Whip (can sub for mayo or plain Greek yogurt)
- 1/2 cup shredded Colby Jack cheese
- 1/4 cup chopped bacon, cooked (can sub with bacon bits if you prefer)
- 1/4 cup finely chopped green onion, crispy
- 2 teaspoons yellow mustard
- 1 teaspoon white vinegar
- Salt and black pepper to taste (about 1/2 teaspoon or each on mine)
- 2 tablespoons green onion stems, for garnish
Serving Suggestion Ingredients
These are optional suggestions/ingredients for ways to serve your BLT Egg Salad.
- Baby spinach, lettuce or other greens for a salad
- Bread of choice for toasted sandwiches, open or closed face
- Whole grain/sturdy crackers for dipping
How to Make BLT Egg Salad
The preparation is very simple. Once your 12 eggs have been hardboiled, your bacon has been cooked and both have cooled, it’s primarily a matter of chopping ingredients up.
Side Note: I always have to give my rapid egg cooker a shout out when I use it in a recipe. It’s seriously changed my outlook on hard boiling eggs. It cooks seven eggs in 14 minutes and they peel SO easily afterwards. I used to hate peeling hard boiled eggs but the ones from my cooker always cooperate, it’s incredible!
Start by chopping up your hard boiled eggs and placing into a large bowl. From there, chop remaining produce/solid ingredients and add to your large mixing bowl. Top off with your condiments and seasonings, adjusting amounts as needed to suit your preferences.
Give everything a thorough stir. Ingredients should be well dispersed throughout the batch.
Once you have the BLT Egg Salad mixed and tasting exactly how you want it, store in an airtight container that doesn’t allow much excess air space.
Pro Tip: for any food storage, the more air in the container the quicker the food will spoil. I always use the smallest container possible, especially with fresher food like this homemade egg salad. This will also take up less space in your fridge, win-win!
Serving the BLT Egg Salad
Timing wise I suggest serving same-day, optimally a few hours after it’s made so it has time to chill in the fridge before serving.
Regarding actual consumption, I suggest serving this recipe a few ways. My favorite will always be on a toasted piece of bread for an open-faced sandwich. You can always also serve it on a full two-piece of bread sandwich. Either way, I love to add some additional greens with some baby spinach!
Other great ways to serve this egg salad are over a bed of greens or as a dip with sturdy crackers. If you’re making this for a large crowd you can even offer the toast, greens and crackers separately and allow guests to choose their own favorite way to enjoy the dish!
Will you give my BLT Egg Salad a try? I can’t stress enough just how simple this recipe is! It gives a complex and expert level vibe when being served but is truly just a bit of chopping and mixing. Let me know with any questions or feedback in the comments below!
