Buns in My Oven · by Karly Campbell★ 4.2 (47)
Cheddar Bacon Egg Salad
NUTRITION · PER SERVING30M COOK
CAL 37%·PRO 51%
CARBS 30G16% OF CAL
2G FIBER4G SUGAR24G OTHER
FAT 56G69% OF CAL
14G SAT42G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A salad of hard-boiled eggs, bacon, and sharp cheddar bound with mayo and mustard, served on bread as a sandwich. Salty, rich, and filling, it's a quick lunch that tastes better than the sum of its parts. Perfect for using up leftover hard-boiled eggs.
mainamericansandwicheggs
View the full recipe on Buns in My Oven →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 6 large eggs
- 4 slices bacon
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon vinegar
- 1 teaspoon dried dill
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon pepper (more to taste)
- 1/4 cup grated cheddar cheese
- 6 slices sandwich bread
At a glance
PER SERVING · TIME 30M
CAL 37%·PRO 51%
CARBS 30G16% OF CAL
2G FIBER4G SUGAR24G OTHER
FAT 56G69% OF CAL
14G SAT42G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1411mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 310mg
- Calcium
- 242mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1411MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.