Ham Bacon Cheddar Egg Salad
Ham Bacon Cheddar Egg Salad

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, ham bacon cheddar egg salad. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

This is the best egg salad recipe you'll ever try! I mean, how could it not be? My recipe for egg salad is full of cheese and bacon.

Ham Bacon Cheddar Egg Salad is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Ham Bacon Cheddar Egg Salad is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have ham bacon cheddar egg salad using 7 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Ham Bacon Cheddar Egg Salad:
  1. Prepare 18 eggs hard boiled eggs
  2. Make ready 8 tbsp bacon pieces
  3. Take 1 package Oscar Meyer carving board ham diced
  4. Prepare 12 tbsp cheddar pub cheese
  5. Prepare 2 tbsp yellow mustard
  6. Take 1 tbsp olive oil mayonnaise
  7. Take Tsp pepper

This is a delicious egg salad that I whipped up. Enjoy in a pita, on a roll, or bread. Double recipe for party finger sandwiches. It is a savory tasty salad.

Instructions to make Ham Bacon Cheddar Egg Salad:
  1. Start boiling your eggs then cook and peel. Desperate yolks from whites. Dice up the whites
  2. Place spreadable pub cheese in a kitchen aid mixer
  3. Add diced precooked ham
  4. Precooked bacon pieces
  5. Egg yolks
  6. Mayo and mustard
  7. Mix well scrape down sides several times
  8. Egg white and pepper and mix well
  9. I ended up with 3 lbs of egg salad it will not last long
  10. MFP information Per Ounce of egg salad

Spinkle bacon and cheese on top. Optional: Top with shredded lettuce and sliced tomato. I LOVE eggs – especially when they are "deviled" – so I used this recipe as the base for a chopped egg salad hors d'ouerve I made for a group luncheon. Place eggs in a small saucepan. Add cold water to the pot to completely submerge the eggs.

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