BLT Egg Salad

Prep Time 12 min.
Cook Time 0 min. (assuming eggs and bacon are purchased or pre-cooked)
Total Time 12 minutes
Yields About 4½ cups


  • 12 hard-cooked eggs, chopped (6 yolks removed before chopping and reserved for another purpose – see notes)
  • 1 cup diced tomatoes (from about 1 large or two small tomatoes)
  • 3/4 cup nonfat plain Greek yogurt
  • 1/3 cup shredded, reduced-fat sharp cheddar cheese
  • 1/4 cup chopped or crumbled bacon (from about 3-4 slices, see note)
  • 2 tablespoons finely chopped green onion
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon white vinegar
  • 1/4 - 3/4 teaspoon kosher salt (see note)
  • 1/8 teaspoon black pepper
  • For serving: baby spinach or other greens as a sandwich topping or to make a salad; whole grain bread or toast for sandwiches; or whole grain crackers for dipping


  1. Gently combine all ingredients (except greens, and bread or crackers) in a medium bowl. Taste and adjust salt level as needed (see note).
  2. Serve immediately or cover and refrigerate until serving.
  3. Serve egg salad on whole grain bread or toast with baby spinach or other greens for sandwiches, or in large lettuce leaves or on a bed of greens for salads. Alternately, serve with whole grain crackers for dipping.


Recipe Notes

Eggs: For tips on making perfect hard-cooked eggs, be sure to check out our post on How to Hard-Cook Eggs for our researched, tested, tried-and-true method.

Yolks: We remove some of the yolks in this recipe simply because we prefer the taste and texture of this egg salad when it’s not quite so “yolk-y.” We’ve also tested this egg salad with all 12 yolks, though, and it's still very good. If you prefer your egg salad more "yolk-y" then you can certainly try that option if you don’t have another use for the yolks and don’t want to throw them away.

Bacon: If you choose to cook and then crumble your own bacon, we recommend selecting an organic or nitrate-free brand. In a pinch, however, to save time, we often use packaged real bacon bits (NOT Bac-Os), particularly since we don’t often use up entire packages of bacon quickly enough. Either option will work in this recipe.

Salt: There are a number of factors that can affect the amount of kosher salt you'll need for perfect flavor in this egg salad recipe, particularly the exact brands of bacon, cheese, and mustard you use. We recommend starting with ¼ teaspoon of kosher salt, tasting your egg salad, and then adjusting the salt up to ½ teaspoon or possibly ¾ teaspoon as needed.

Make ahead tips: This egg salad can be made ahead and refrigerated for a day or two before serving.

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