Creamy Bacon Egg Salad

Name: Creamy Bacon Egg Salad
Prep time: 17 min
Total time: 17 min
Yield: 6 servings
Ingredients: 6 large hard boiled eggs; 3 tablespoons cream cheese softened; 2 tablespoons mayonnaise or Greek yogurt for lighter; 2 tablespoons finely chopped fresh chives; 4 strips thick cut bacon cooked crisp and chopped; 1/3 cup shredded sharp cheddar cheese; Salt and freshly ground black pepper to taste; 6 croissants split; 1 cup fresh spinach leaves

By Emma

Certified Culinary Professional

Published on 23 January 2026 • Recipe tested & approved

Eggs mashed with cream cheese and mayo hit smoky chopped bacon and sharp cheddar. Spread thick on croissants with fresh spinach leaves. Creamy, rich, with salty bacon crunch. Skip mayo if you want lighter or swap bacon for smoked turkey for a different protein twist. Mash eggs just right; too smooth loses bite, too chunky gets messy. Served cold or room temp; holds up well. Simple, fast. Breakfast lunch anytime.

Prep: 17 min

Cook: 0 min

Total: 17 min

Servings: 6 servings

#breakfast #lunch #American #comfort food #egg recipes #bacon recipes

Egg salad’s been done every which way but years of fumbling taught me creamy versions with cream cheese always win. Mayo alone dries out or tastes too flat. Cream cheese sticks, carries the sharp cheddar and that salty bacon like glue. You want texture, not paste—that’s why eggs never get pulverized fully. Chives bring that oniony beep without overpowering. Croissant is my go-to bread for this, because a flat white bread or sandwich bread just doesn’t soak in the richness the same way. The spinach adds a bitter fresh break from the fatty mix. If you skip or swap the bacon for smoked turkey, the sandwich changes but keeps personality. A trick? Rest your eggs after cooking and chill before peeling—peeling’s a nightmare otherwise. The crunch, the cream, the subtle spice—making this sandwich hit all those spots is knowing when to mash, when to stop, and how much pepper to add. This ain’t a salad for diet purists, but for anyone who loves texture and punch. I learned this by trial, error, and a lot of hungry lunches.

Ingredients

6 large hard boiled eggs
3 tablespoons cream cheese softened
2 tablespoons mayonnaise or Greek yogurt for lighter
2 tablespoons finely chopped fresh chives
4 strips thick cut bacon cooked crisp and chopped
1/3 cup shredded sharp cheddar cheese
Salt and freshly ground black pepper to taste
6 croissants split
1 cup fresh spinach leaves

About the ingredients

Cream cheese here does double duty: moisture and binder. If you want a lighter result, swap mayo for Greek yogurt but watch the tang—add a bit less lemon if you do. Bacon needs to be cooked crisp to add texture contrast and avoid limp fatty bites. Don’t substitute pancetta or ham unless you like salt bombs; the smoky bacon flavor is important. Sharp cheddar stands up to cream cheese and mayo better than mild cheese; skip it and the sandwich feels flat. Chives, not green onions, offer delicate onion flavor without heat, but scallions will work in a pinch. Use fresh spinach leaves; avoid baby spinach if wilted or old. Croissants are best day-of or day before, toasted slightly if staling. Don’t skimp on salt and plenty of black pepper; these two seasonings bring everything alive and balance richness. Egg quantity is flexible but 6 large eggs balance with other ingredients for moist yet firm salad.

Method

Cook bacon until crisp and drain on paper towels. Let cool.
Peel eggs; place in large bowl. Use pastry cutter or fork to mash eggs unevenly. Leave some chunks for texture. Too smooth feels bland or gluey in mouth.
Add chopped crispy bacon. Toss in shredded cheddar cheese.
In separate small bowl stir cream cheese softened with mayo and chives. Season with salt and lots of freshly cracked black pepper. The pepper punches through the creamy richness.
Mix the cream cheese blend thoroughly into eggs, bacon, and cheddar mixture. Everything must be coated but don't overmix; keeps those soft chunks intact.
Taste for seasoning. Add more salt or pepper as needed. Sometimes I add a splash of lemon juice here for brightness—freshens the heavy fats.
Pile egg salad generously onto croissant halves. Layer with handful of fresh spinach for herbaceous crunch and slight bitterness.
Serve immediately or chill. If chilling, take out 10 minutes before serving for soft croissants and wigglier eggs.

Cooking tips

Cooking bacon crisp is non-negotiable here; use cast iron or nonstick but watch for flare-ups if on high heat. Drain well. Boil eggs gently for about 10-12 minutes until fully hard boiled but not overcooked (green ring kills flavor). Rinse under cold water immediately, then chill to stop cooking and ease peeling. Use either a fork or pastry cutter for mashing eggs; fork alone can be clumsy and too chunky, but a pastry cutter breaks yolks better without pulverizing whites. Mixing the cream cheese base separately ensures even salt and pepper distribution. Add cream cheese mixture to eggs slowly, folding gently to avoid turning the salad into a paste. Taste before assembling sandwiches; adjusting seasoning here is easier than after assembly. Layer generously on split croissants, topping with spinach adds moisture contrast and freshness. Chill leftover salad tightly covered but expect slight texture shifts; bringing to room temp before serving improves flavor mellowing and softness.

Chef's notes

💡 Cook bacon crisp. Use cast iron skillet slow but firm heat. Watch carefully; grease can flare. Drain on paper towels well before mixing. Crisp bacon means crunch contrast, no limp fatty bites that wreck texture.
💡 Mash eggs unevenly. Use pastry cutter or fork. Avoid pulverizing whites totally; keep chunks. Too smooth is gluey feeling in mouth not good. Textured mix hits better; bites still have firmness, chew.
💡 Mix cream cheese and mayo or swap mayo Greek yogurt for lighter feel. Blend salt and black pepper fully here before folding egg mix. This spreads seasoning nice without clumps later.
💡 Add shredded sharp cheddar. Avoid mild cheese here; gets lost in cream cheese and mayo. Sharp cheddar stands up, keeps flavor interesting and balanced but not overpowering.
💡 Use fresh spinach leaves only. Baby spinach wilts too fast, loses crunch, adds soggy feel. Spinach freshness adds bitter note against rich creamy bacon mix. Layer just before serving for best crunch.
💡 If spinach tastes bitter, quick blanch 10 seconds then shock in ice water. Cuts harshness but keeps color. Skip otherwise to maintain texture contrast with creamy egg.
💡 Croissants best day-of or day before, toasted slightly if stale. Flat sandwich bread won’t hold moisture well, makes whole thing soggy. Croissant butter flavor works with bacon fat naturally.
💡 Season just right with salt and cracked black pepper. Pepper punches through creamy richness. Add lemon juice or zest for subtle brightness if salad smells too heavy. Brightness cuts fatty mouthfeel.

Common questions

Best way to cook bacon here?

Crisp only. No chewy bites. Cast iron works better than nonstick. Use medium heat. Drain on paper towels fully to avoid greasy egg salad. Fat ruins texture if wet.

Can mayo be swapped?

Yes Greek yogurt for lighter tang. Adjust lemon juice less if you do. Yogurt changes texture a bit, softer but cleaner bite. Mayo adds more richness but heavier weight.

Why mash eggs unevenly?

Full smooth paste kills texture. You want soft chunks that give body, bite, prevents gluey mouthfeel. Pastry cutter helps break yolks better without pulverizing whites. Fork can work but chunkier.

How long keep leftovers?

Refrigerate covered tightly. Best eaten within 2 days. Texture shifts slightly cold; bring to room temp 10-15 minutes before serving to soften croissants and warm flavors up. Avoid freezing.