Sweet, salty, smoky, and creamy—all in one bite.
Let’s get into it…
If you love deviled eggs and also dream of bacon on just about everything, this Bacon Jam Egg Salad is for you. It’s the kind of sandwich filler that stops you mid-bite like, “Wait… this is amazing.” You get the classic creamy egg salad, but with a layer of smoky-sweet magic thanks to bacon jam. It’s indulgent without being heavy, and it’s seriously hard to stop eating.
🧡 Why I Love This Recipe
I started making this after trying a bacon jam grilled cheese at a diner. It stuck with me. One day I mixed it with eggs, and boom—new favorite.
- That smoky-sweet bacon jam adds so much flavor
- Great hot or cold
- Feels fancy but uses simple stuff
- Meal prep dream
- Makes the best sandwich ever
🍽 Servings + Time
- Serves: 3–4
- Prep Time: 10 minutes
- Cook Time (if making jam): 15–20 minutes
- Total Time: 10–30 minutes
🔢 Macros (Per Serving, Approx.)
- Calories: 265
- Protein: 13g
- Carbs: 4g
- Fat: 22g
- Fiber: 0g
⚙️ Why This Recipe Works (Quick Science)
- Egg yolks bring creaminess and richness
- Bacon jam has natural sugars and acid—balances the fat
- Mustard and vinegar cut through the richness
- Mayo binds it all together like a champ
🛒 What You’ll Need
- 6 hard-boiled eggs, peeled and chopped
- ¼ cup bacon jam (store-bought or homemade)
- 2 tbsp mayo
- 1 tsp Dijon mustard
- ½ tsp apple cider vinegar
- Salt and black pepper, to taste
- Optional: chopped chives or parsley
🔪 Step-by-Step Instructions
Step 1: Chop the Eggs
Peel and chop 6 hard-boiled eggs into chunky pieces. Keep some yolks in larger bits for that classic texture.
Step 2: Spoon in the Bacon Jam
Add ¼ cup of bacon jam on top of the chopped eggs.
Step 3: Mix the Dressing
In a small bowl, stir together 2 tbsp mayo, 1 tsp Dijon mustard, and ½ tsp apple cider vinegar.
Step 4: Combine Everything
Gently fold the dressing into the eggs and bacon jam. Don’t overmix—you want some texture!
Step 5: Garnish & Serve
Season with salt, pepper, and top with chopped chives if you’ve got ’em.
🧠 Meal Plan Ideas
- Sandwich it between toasted sourdough
- Add to a warm grain bowl with arugula
- Scoop with crackers as an easy lunch
- Eat with cucumber slices for low-carb
- Spoon into lettuce wraps
⚠️ Common Mistakes
- Using too much bacon jam – it can overwhelm
- Not chopping eggs evenly – leads to mushy or chunky bites
- Overmixing – keep some texture!
- Skipping the acid – vinegar balances the fat
🍽 What to Serve With
- Toasted sourdough or rye
- Kettle chips or pita chips
- A fresh green salad
- Dill pickles or gherkins
- Tomato slices or avocado wedges
❓ FAQ
Q: Can I make this with regular jam + bacon?
A: You can, but it won’t be quite the same. Try caramelized onions + bacon + a little maple.
Q: Is it okay to use store-bought bacon jam?
A: Totally! Just check that it’s not too sweet—look for balance.
Q: How long does it keep?
A: Up to 3 days in the fridge in an airtight container.
Q: Can I make it spicy?
A: Yes! Add hot sauce, chopped jalapeños, or a pinch of chili flakes.
This Bacon Jam Egg Salad is smoky, savory, and a little sweet—basically everything you want in a bite. Perfect for sandwiches, wraps, or just sneaking forkfuls straight from the fridge.
Give it a try and let me know how you serve yours!