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Around here, a good egg salad needs to be a little over the top—in the best way. This loaded egg salad sandwich takes the classic combo and gives it some extra personality. Crispy bacon, sharp cheddar, tangy pickles, and a hint of heat from sriracha are all folded into a creamy, well-seasoned mix that will make you see egg salad in a whole new way. Every bite has a little crunch, a little richness, and plenty of flavor.
It’s also a great way to use up those leftover hard-boiled Easter eggs sitting in the fridge (just plan on it being a little colorful if you're going that route!). Pile it onto soft country white bread with crunchy lettuce and serve it with a handful of potato chips. This is the kind of sandwich you’ll find yourself craving long after lunchtime is over.
What makes loaded egg salad different from classic egg salad?
This loaded egg salad sandwich goes beyond the basics by adding crispy bacon, sharp cheddar, and briny pickles. A touch of sriracha and everything bagel seasoning gives it extra flavor, making it richer, tangier, and heartier than traditional egg salad.
How long does loaded egg salad last in the fridge?
This egg salad will keep well in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, assemble the sandwiches just before serving.
What’s the best way to keep egg salad from getting watery?
Make sure the eggs are fully cooled and dry before chopping, and avoid overmixing. Using a thicker mayonnaise and draining any excess liquid from add-ins like pickles will also help keep the texture creamy instead of wet.
Ingredients
- 4 large eggs
- 3 slices bacon
- 3 Tbsp. mayonnaise
- 2 tsp. yellow mustard
- 1 tsp. sriracha, plus more to taste
- 3/4 tsp. everything bagel seasoning
- Pinch of paprika
- Kosher salt, to taste
- Black pepper, to taste
- 1/4 cup chopped sharp cheddar cheese (about 1 ounce)
- 3 Tbsp. finely chopped gherkins
- 1 mini sweet pepper, finely diced
- 1 green onion, finely sliced
- 4 slices country white bread
- Curly lettuce, for serving
- Potato chips, for serving
Directions
- Step 1Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes. Transfer the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes. Peel the eggs, then cut them in half. Give them a rough chop, then set aside.
- Step 2In a medium skillet, cook the bacon over medium heat, flipping occasionally, until browned and crispy, 5 to 7 minutes. Transfer to a paper-towel lined plate to cool; crumble.
- Step 3In a small bowl, mix the mayonnaise, mustard, sriracha, everything bagel seasoning, paprika, salt, and pepper. Stir until completely combined. Taste and adjust the seasoning as needed. Add the chopped eggs, bacon, cheese, gherkins, sweet pepper, and green onion. Stir again.
- Step 4Divide the salad between 2 slices of bread. Top with lettuce and the remaining 2 slices of bread. Serve with potato chips.
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