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.