If you’re looking for a quick, satisfying bite that combines creamy, smoky, and toasty flavors, this Bacon and Egg Salad Toast Recipe is your new go-to. Perfect for breakfast, lunch, or a cozy snack, you’ll love how easily it comes together and how comforting it feels with every bite.
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In the Kitchen
This bacon and egg salad toast captures all the comfort and convenience of a classic egg salad, amped up with crispy bacon and a hint of mustard for depth. I make this recipe when I want something effortless but hearty—ideal for a quick weekday meal or a laid-back weekend brunch.
- Juicy and Tender Every Time: Perfectly hard-boiled eggs mixed with creamy mayo make the salad luscious and smooth.
- Golden, Satisfying Finish: Toasted bread adds a warm crunch that balances the softness of the salad.
- Simple Ingredients, Big Impact: Just eggs, bacon, mayo, and mustard come together to create irresistible flavor.
- Weeknight to Weekend Ready: Quick to prepare yet feels upscale enough for guests or a special treat.
Ingredients at a Glance
The best part about this Bacon and Egg Salad Toast Recipe is that simple, fresh ingredients shine through. I always choose high-quality bacon and farm-fresh eggs to ensure the flavors pop.
- Eggs: Fresh, large eggs hard boiled just right for creamy texture.
- Bacon: Thick-cut, well-marbled bacon crisps up wonderfully.
- Mayonnaise: Use good-quality mayo for richness; homemade works beautifully here if you have time.
- Mustard: Dijon gives a subtle tang that rounds out the flavor.
- Fresh Parsley: Adds brightness and a little herbal lift.
- Bread: Choose sturdy bread for toasting so it holds the salad without getting soggy.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Bacon and Egg Salad Toast Recipe
Step 1 — Perfectly Hard Boil Your Eggs
Bring a medium pot of water to a rolling boil, then gently add your eggs. I like to set a kitchen timer for exactly 8 minutes to get that perfect firm white with a creamy yolk. After boiling, transfer the eggs immediately into ice water to stop the cooking and make peeling a breeze. A well-cooked egg is the heart of this bacon and egg salad toast recipe, so don’t rush this step!
Step 2 — Crisp Up Your Bacon
While your eggs are cooking, fry the bacon over medium heat until it’s golden brown and nicely crisp. I find that cooking it slowly helps render the fat and produce that satisfying crunch. Once cooled, chop it into small pieces so every bite of the salad has a bit of smoky goodness.
Step 3 — Mix the Salad with Flair
Peel your eggs and slice them first into rounds, then give the whole thing a quarter turn and slice again to create chunky, bite-sized pieces—this shape helps everything hold together nicely. Toss the sliced eggs into a bowl with mayonnaise and mustard, then season lightly with salt and black pepper. Stir until you have a creamy, well-coated mixture. Finally, fold in the bacon and sprinkle with fresh parsley for that pop of color and herbaceous aroma.
Step 4 — Toast and Serve
Toast your favorite bread until it’s golden and crisp on the edges but still tender in the center. I prefer a nice sourdough or rustic country loaf, as it adds character and holds up beautifully under the egg salad. Pile the salad generously on top, and you’ve got a toast that's both crisp and creamy, salty and fresh all at once.
Things to Remember
A few tips from my kitchen to yours will ensure your Bacon and Egg Salad Toast Recipe turns out just right every time.
- Doneness Cue: The yolks should be fully set but still moist, not chalky—8 minutes in boiling water nails this balance.
- Temperature Trick: Let bacon cool slightly before chopping to prevent grease from running everywhere.
- Make-Ahead Move: You can prepare the egg salad a day ahead—just keep it chilled and mix the bacon in right before serving to preserve crunch.
- Common Pitfall: Don’t overload your toast or it might get soggy; serving immediately after assembling keeps the bread perfectly crisp.
Ways to Serve It
Finishing Touches
To elevate your Bacon and Egg Salad Toast Recipe, a sprinkle of flaky sea salt or a dash of smoked paprika on top adds extra dimension. If you like a little kick, a drizzle of hot sauce brightens every bite. I often add a few thin slices of avocado for creaminess and color—it’s a simple switch that feels indulgent.
Plays Well With
This toast pairs beautifully with a crisp green salad or some fresh fruit on the side to balance richness. Try a light sparkling water with lemon to cut through the creaminess, or a mild white wine if you’re serving it as a brunch treat. The contrast of textures and flavors keeps your meal exciting and satisfying.
Simple Plating Upgrades
For an easy presentation upgrade, arrange your salad on cut-to-size toasts lined up on a wooden board, garnished with parsley or microgreens. For a weekday meal, a mug and a napkin are perfect. For guests, add edible flowers or a few fresh herbs around the plate—it instantly looks fuss-free but thoughtful.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover egg salad in an airtight glass container in the fridge for up to 2 days. The texture stays creamy, but the bacon may lose some crispness—mix gently before serving. Toast the bread fresh when ready to eat to avoid sogginess.
Freezing Tips
I don’t recommend freezing bacon and egg salad because the mayonnaise and eggs don’t thaw well—the texture can become watery and grainy. It’s best enjoyed fresh or refrigerated for a short time.
Reheating Bacon and Egg Salad Toast Recipe Without Drying Out
Since egg salad is served cold or at room temperature, you don’t really want to reheat it. For the toast, if making ahead, toast your bread lightly first, then re-toast or warm it just before serving. If you want warm salad, warm gently in a microwave for a few seconds but avoid overheating or you’ll dry out the eggs.
Frequently Asked Questions
You can omit the bacon and add some smoked paprika or crispy roasted chickpeas to keep that smoky crunch while keeping it vegetarian.
Mayonnaise provides creaminess and binds the salad, but you can substitute with Greek yogurt for a lighter, tangier twist.
I love using sourdough or rustic white breads because their sturdy crumb holds up well under the salad without soaking through.
Eight minutes in boiling water followed by an ice bath sets the eggs perfectly—firm whites and yolks that stay creamy without a dry chalky center.
Final Thoughts
I love how straightforward and satisfying this Bacon and Egg Salad Toast Recipe is—it’s that kind of comfort food that feels like a little celebration, even on a busy day. With crispy bacon, creamy eggs, and toasty bread, it’s a combo that never gets old. I hope you enjoy making and sharing it as much as I do!
PrintFull Printable Recipe
Bacon and Egg Salad Toast Recipe
A simple and delicious bacon and egg salad toast combining hard-boiled eggs, crispy bacon, and a creamy mayonnaise-mustard dressing, perfect for a satisfying breakfast or snack.
- Total Time: 20 minutes
- Yield: 2 servings
Ingredients
Egg Salad
- 2 eggs
- 2 slices bacon
- 5 tablespoon mayonnaise
- 1 teaspoon mustard
- Salt, to taste
- Black pepper, to taste
- Parsley, for garnish
- 1 slice toast
Instructions
- Boil the eggs: In a medium-sized pot, bring water to a boil and carefully add the eggs. Cook them for 8 minutes to achieve a hard-boiled texture.
- Prepare the bacon: While the eggs cook, fry the bacon slices in a pan over medium heat until crispy. Remove from heat and chop into small pieces.
- Slice the eggs: Drain the eggs and peel them. Slice the eggs into rounds, then rotate a quarter turn and slice again to create a diced effect. Place the sliced eggs into a bowl.
- Mix the dressing: Add the mayonnaise and mustard to the bowl with the eggs. Season with salt and black pepper to taste. Mix gently until combined.
- Incorporate bacon and parsley: Stir the chopped bacon and chopped parsley into the egg mixture until everything is evenly mixed.
- Serve: Spoon the bacon and egg salad onto a slice of toast and serve immediately.
Notes
- For extra flavor, add a squeeze of lemon juice to the egg salad.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Use whole grain toast for added fiber and nutrition.
- Chilling the egg salad before serving improves flavor melding.
- Ensure eggs are cooled in ice water after boiling to make peeling easier.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
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