Bacon Cheddar Egg Salad
This is a sponsored post written by me on behalf of the Chinet® brand . All opinions are 100% mine.
Easter means eggs and this Bacon Cheddar Egg Salad is a great way to use up those hard-boiled eggs and make a delicious egg salad recipe that is perfect for Easter brunch!
Are you guys as excited as I am? Easter is almost here! At my house, Easter is all about spending time with family, eating, and Easter egg hunts. I love that last part because after the kids find all of those pretty eggs they spent hours dying and painting, us grown-ups get to take them into the kitchen and make awesome brunch recipes like deviled eggs and my famous Bacon Cheddar Egg Salad.
Easter is a pretty casual affair for us. We usually spend the day sitting outside in the sunshine (weather permitting), and watching the kids run around hunting for Easter eggs. I love it, and since I don’t want to be cooped up in the house while everyone else is outside having fun, I do my best to keep Easter brunch simple. That doesn’t mean I don’t like everything to look good, though – you know me! I’ve found a few simple ways to set a pretty brunch table without missing out on Easter egg hunting.
Chinet® is a total lifesaver, especially its Chinet® Cut Crystal® plates, cups, and cutlery. They even have stemless wine glasses! Chinet Cut Crystal products have a clear design and elegant swirl pattern that makes them more stylish for holiday parties. Don’t let that elegant look fool you – those plates are still sturdy and durable enough to hold all of the ham, asparagus, and egg salad you can handle.
I usually use a sheet of 12×12 scrapbook paper at each place setting and then put a Chinet Cut Crystal dinner plate, salad plate, assorted cutlery and Chinet® Classic White™ napkin at each one. This year, I’m changing things up a little with these adorable paper flower napkin rings I made. I’m kind of digging the look of the napkin ring in the Chinet Cut Crystal cup along with a napkin and cutlery. What do you think? Do you like that, or do you think I should just wrap the cutlery in a napkin and use the napkin ring in the traditional way?
I also found these adorable glitter Easter eggs. They have a small hole in each end which is perfect for the toothpick flags I already have. I put the toothpick through the hole, added a few drops of hot glue on the inside to hold it in place and ta-da: instant place cards! I love them! It’s a super easy place setting that looks great. The best part is, after everyone is done eating cleanup is a breeze. Chinet Cut Crystal is recyclable so everything can go straight into the recycle bin, which means I can head back outside to enjoy the sunshine with my family.
Speaking of keeping things simple, if you’re in charge of Easter brunch this year, you have to include Bacon Cheddar Egg Salad on your menu. It is everything you love for breakfast – bacon, eggs, and a little cheese all mixed together – except you don’t have to get up at 6 a.m. to start cooking since it’s served cold! You’re starting to see why it’s such an awesome recipe now, right? It’s also so simple to make. Take a dozen hard-boiled eggs, peel them and chop them up. Add mayonnaise, salt, a little mustard, diced bacon (cooked), and shredded and diced cheddar cheese to the eggs. Mix everything together gently so you don’t break the eggs up too much, and that’s it! Your egg salad is ready and all you have to worry about is what to do with all the other colorful hard-boiled eggs you need to use. I suggest Bacon Sriracha Avocado Deviled Eggs or Shrimp Cocktail Deviled Eggs. Both out of this world good!
Bacon Cheddar Egg Salad
- 12 Hard boiled eggs, , peeled
- 1 cup Mayonnaise
- 1 tablespoon Mustard
- 1/2 cup Bacon, , diced
- 1/2 cup Cheddar cheese, , shredded and diced
- Salt to taste
- Chop up hard-boiled eggs and add to a large bowl.
- Add mayonnaise and mustard and stir to combine.
- Add bacon and cheddar and fold mixture together.
- Salt to taste.
Bacon Cheddar Egg Salad is also a great low carb recipe to use up the last few hard-boiled Easter eggs. I make it for lunch the day after Easter when I’m trying to get back on track with my low carb diet after all of those carrot cake cinnamon rolls and coconut cake. Mmm, coconut cake…seriously I cannot wait for Easter to get here!!
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