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Bacon Egg Salad

This Bacon Egg Salad is a great way to use up leftover hard boiled eggs and uses turkey bacon, arugula and tomato to spice up your classic egg salad. Serve this on your favorite bread,  croissant rolls or over a bed of lettuce.    

Bacon Egg Salad in a white bowl.


When Easter rolls around a lot of us have leftover hard boiled eggs to use up.

I have some in my fridge right now actually.

I am planning to make this Bacon Egg Salad.

You could also make this Macaroni Egg Salad , Sweet Southern Egg Salad or this Cobb Salad Recipe with your leftover hard boiled eggs. 

Egg salads are my go-to to put those to good use.

This Bacon Egg Salad is a recipe you will love, full of flavor and fresh ingredients.

You will taste a bit of sweetness from the relish and onion along with the savory from the turkey bacon and the mustard. 

This easy egg salad mixes together chopped up hard boiled eggs, turkey bacon, arugula, tomatoes, sweet relish and mustard along with a creamy mixture of mayonnaise and Greek yogurt.

I like to sprinkle paprika on any egg salad I make and add some fresh herbs, like parsley. 

Bacon Egg Salad Sandwich

The Ohio Poultry Association and I are teaming up today to share this delicious Bacon Egg Salad with you.

It is a play on your favorite BLT Sandwich.

It takes crispy bacon, fresh tomatoes and arugula {or whatever greens you have on hand} and creates a fun twist on the classic egg salad.

I like to put this egg salad on sandwich bread or croissants or even over a bed of lettuce. 


EGGS: Of course hard boiled eggs are the star of the show in this salad. You can also now find pre-hard boiled eggs are the grocery store making life even that much easier. 

VEGETABLES: This recipe uses fresh cherry tomatoes but feel free to use any tomatoes you have on hand. I also added arugula to this recipe but feel free to use any greens you have. I like spinach a lot too. You can also use red onion, chopped celery and green onion. 

TURKEY BACON: Turkey bacon adds a nice savory flavor to the egg salad. You can’t go wrong with bacon, am I right? 

MAYONNAISE AND YOGURT: I used a mixture of mayonnaise and Greek yogurt {I like Greek yogurt for the tangy flavor and protein but feel free to use plain yogurt if you like that better}.

If you would like to use all mayonnaise feel free to sub the mayo for the yogurt. 

SPICES: Paprika is one of my favorite spices to add to an egg salad. It offers a nice flavor along with the yellow mustard that gives it a slight tang. You can feel free to spice up your egg salad to your liking!

Bacon Egg Salad with spoon.


Bacon Egg Salad on a blue napkin


  • Eggs aren’t just for Easter! The average American eats 250 eggs per year. That’s a lot of eggs! 
  • One large egg has 13 essential vitamins and minerals, all for just 70 calories. That’s a lot of nutrition in one small package!
  • Eggs have 0 sugar, no carbs and six grams of high-quality protein, all for just 17¢ a serving.
  • Don’t leave the yolk! Egg yolks contain choline, a nutrient that promotes normal cell activity, liver function and the transportation of nutrients throughout the body. 

Bacon Egg Salad with logo.

For more about Ohio egg farmers and to get cooking tips, recipes and nutrition information, go to and follow the Ohio Poultry Association on Facebook, Twitter, Pinterest and Instagram.


Bacon Egg Salad in White Bowl

Bacon Egg Salad

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This Bacon Egg Salad is a great way to use up leftover hard boiled eggs and uses turkey bacon, arugula and tomato to spice up your classic egg salad. Serve this on your favorite bread,  croissant rolls or over a bed of lettuce.


  • 8 hard boiled eggs, peeled and chopped
  • 4 pieces of turkey bacon, cooked and chopped
  • 1/4 cup arugula, chopped
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt {or use plain yogurt}
  • 3 Tablespoons sweet relish
  • 2 Tablespoons sweet onion, minced
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Cook the turkey bacon until cooked through. Set aside to cool.
  2. Combine the hard boiled eggs, arugula, tomatoes, mayonnaise, yogurt, sweet relish, sweet onion, yellow mustard, onion powder, paprika, salt and pepper and gently mix.
  3. Chop the turkey bacon once cooled and add to the salad. Mix together.
  4. Garnish with fresh parsley and a sprinkle of paprika. Serve on your favorite sandwich bread or on a bed of lettuce.
  5. Store the remaining egg salad in an airtight container for up to 3 days.


Feel free to use all mayo instead of the yogurt if you would like.

I like to taste the egg salad and adjust the mustard and paprika to taste depending on how much tang you like in your egg salad.

I used arugula in this egg salad but you can use whatever greens you have on hand. Spinach works nicely.

You can also find this recipe on Ohio Eggs.

Today’s post is sponsored by The Ohio Poultry Association. As always opinions are 100% my own. Thanks for supporting the brands and organizations that make A Cedar Spoon possible! 

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