Spicy Bacon Egg Salad


Keto Egg Salad Two Ways

Video taken from the channel: Keto Connect


The Cooking Mom’s Bacon and Egg Salad Sandwiches

Video taken from the channel: The Cooking Mom


Gordon Ramsay Makes the Ultimate Cajun Breakfast Sandwich | Scrambled

Video taken from the channel: Gordon Ramsay


UPGRADE A CLASSIC: Egg Salad Sandwich with Candied Sriracha Bacon

Video taken from the channel: GoodCook


Bacon and Egg Sandwich (with Sriracha Mayo spread)

Video taken from the channel: Food for the Gabs


Sriracha & Bacon Egg Salad Sandwich | SAM THE COOKING GUY

Video taken from the channel: SAM THE COOKING GUY


Deviled Eggs 4 Ways

Video taken from the channel: Tasty

Spicy Bacon Egg Salad. Ingredients. 2 pieces nitrate-free turkey bacon, cooked and chopped (certified gluten-free if necessary) 1/3 cup thinly sliced green onions; 2 tablespoons plain non-fat Greek yogurt (certified gluten-free if necessary) 1 tablespoon mayo (or use another tablespoon Greek yogurt) 2 teaspoons Sriracha (or other hot chile sauce). Step 1 Combine eggs, onion, mayonnaise, relish, celery flakes, mustard, chipotle powder, Greek seasoning, salt, pepper, lemon juice, and paprika in a. Sweet and Spicy Bacon Egg Salad What you will need: 1 Dozen Eggs Hard Boiled 1 Pound of Maple Bacon (you can use less and it doesn’t have to be Maple).

Place eggs in a heavy-bottomed sauce pan. Add enough cold water to sauce pan to cover eggs plus about 1 inch. Bring water to a rolling boil and then turn. Step 1 Cook bacon in a medium saucepan over medium-high heat 3 minutes or until crisp.

Remove bacon from pan; crumble. Place bacon in a large bowl. In medium bowl, combine eggs, 1/2 cup mayonnaise, horseradish, and bacon.

Add salt and pepper to taste. Lightly spread the additional mayonnaise on cocktail bread slices than the sandwich egg salad between. Cover sandwiches with plastic wrap until ready to serve. In a medium bowl, stir together the eggs, mayonnaise, sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste.

Serve immediately, or refrigerate until serving. You might also like. Made with bright, sunny lightly chopped eggs in a simple mayonnaise dressing, studded with crunchy tidbits of celery and onion, and sprinkled with a few herbs and spices. Save. The perfect egg salad is chunky yet creamy.

Tender and delicious. Roughly chop hard-boiled eggs and transfer to a medium bowl. Mash slightly with a fork to break up yolks. Add mayonnaise, mustard, lemon juice, celery and chives and mix until evenly combined. Let the eggs sit in the ice water for 5-10 minutes before peeling.

While the eggs are cooking, prepare the dressing. Combine the mayonnaise, sriracha, salt, lemon juice, and some freshly cracked pepper in a bowl. Finally, slice the green onions and peel the eggs.

List of related literature:

Sprinkle the egg yolks over the vinaigrette, then sprinkle the yolks with a pinch each of kosher salt and a few grinds of black pepper.

“Bouchon” by Jeffrey Cerciello, Susie Heller, Thomas Keller, Deborah Jones, Michael Ruhlman
from Bouchon
by Jeffrey Cerciello, Susie Heller, et. al.
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Remove the eggs with a slotted spoon and drain completely.Toss a few handfuls of frisée or romaine with the bacon and the dressing and serve with a poached egg on top.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
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Cook until eggs are almost set, about 3 minutes, gently lifting edge of eggs with silicone spatula to allow uncooked portion of egg to run underneath. to small bowl and combine with 2 slices fully cooked Canadian bacon, thinly sliced, 2 scallions, thinly sliced, and pinch each salt and black pepper.

“Weight Watchers New Complete Cookbook, SmartPointsTM Edition: Over 500 Delicious Recipes for the Healthy Cook's Kitchen” by Weight Watchers
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Sprinkle with salt, pepper, and vinegar, add the bacon and 1 or 2 chopped hard-boiled eggs, and serve at once.

“The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking” by Katie Letcher Lyle
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Add the egg yolks, garlic, 2½ teaspoons salt, and 1 teaspoon pepper and process for 10 seconds.

“Cooking for Jeffrey: A Barefoot Contessa Cookbook” by Ina Garten
from Cooking for Jeffrey: A Barefoot Contessa Cookbook
by Ina Garten
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COMBINE the bacon with the eggs, avocados, chives, oil, lemon juice, mayonnaise, and ½ teaspoon each salt and pepper.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
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While the bacon and vegetables are cooking, make the “bread” batter: Mix together the 2 egg yolks, cream cheese, salt, paprika, garlic powder, pepper, baking powder, and Worcestershire sauce.

“The Ketogenic Bible: The Authoritative Guide to Ketosis” by Jacob Wilson, Ryan Lowery
from The Ketogenic Bible: The Authoritative Guide to Ketosis
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Scrambled eggs with green onions—Break a couple of eggs into a bowl, add about a quarter of a cup of cut-up green onion leaves or chives, and whisk with a fork until the egg whites and yolks combine.

“The Weekend Homesteader: A Twelve-Month Guide to Self-Sufficiency” by Anna Hess
from The Weekend Homesteader: A Twelve-Month Guide to Self-Sufficiency
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Add about 1⁄4 cup of the olive oil to the egg yolks a few drops at a time, whisking constantly until the mixture emulsifies.

“Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere” by Francis Mallmann, Peter Kaminsky
from Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere
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Combine the egg yolks, mustard, lemon juice, and pepper in a mixing bowl.

“Salted: A Manifesto on the World's Most Essential Mineral, with Recipes [A Cookbook]” by Mark Bitterman
from Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes [A Cookbook]
by Mark Bitterman
Potter/Ten Speed/Harmony/Rodale, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • In my head it sounded salty but went on head and followed the recipe. I was right. No need for salt, in my opinion. Salt is already in the Mayo, mustard and relish.

  • Would hate to be a guest in your unsanitary house! Who hand feeds a dog, gets the dogs slobber on their fingers and puts them back into the bag of bacon bits!? ������

  • Why most of the time camera is on his face, instead his hands? So I can see what he’s doing? Is this program about him talking about cooking or him actuly cooking?

  • Mr Gordon.. you have yet done it again that look so good. You help me in my cooking in so many ways. I even have my 4 kids get involved with the cooking i learn from you.
    i think and know this will be a fantastic breakfast coming the next day or so.

    All the way from Down under Australia..

    Great cooking and looking forward to your next video to learn from the best

  • Wow, this looks so good!! I recently made my version of Deviled Eggs with Peri Peri on it, would love for you or anyone to check it out and would love to know what you think, thanks.

  • Sabra makes these single cup (2oz) guacamole. I’ve been taking some mixing it with the yolk of 1 egg for a guac deviled egg and using the remainder to spread on toast. It’s a nice filling healthy breakfast.
    yeah i’ve been making 1-deviled egg in mornings. It’s fun and I got time. ��

  • Could you speed this up so that the ingredients are only on the screen for the blink of an eye, instead of only a fraction of a second? Don’t worry, my bionic eye will be able to pick it up.

  • DO NOT ADD SALT! i used the first recipe for the “classic” deviled eggs and they were way way way too salty, i had to start all over from the beginning and used no SALT and only half of the remaining ingredients

  • theys ure look tasty haha like your channel name haha i’m so happy i could die from a heart attack ily guys pls cxome to my house ok

  • How about washing your fingers after touching a fly. Not for my sake just for your health’s sake. I always see you wiping and cleaning so diligently but then you don’t seem to be concerned about the fly on the finger thing and then wiping your finger on the same towel you wipe your stove with. Just an observation and something I couldn’t do when I cook. Thanks for your fun recipes. Yvette

  • I do mine just with apple cider vinegar and light/lite mayonnaise and spicy mustard and then put some paprika and parsley, then mix it all up and put the filling back into the egg white then add more paprika and parsley on top, so yummy and tasty and pretty, eat them cold though way better that way!!!!!

  • 8.56 Gordon calls it scrambled eggs?, plus for the worlds wealthiest chef I was hoping he could make the bread, and make the cheese and make the mayo, but I guess he is not good enough.

  • Sour cream and mayo 50/50 is my preferred fat for egg (or) tuna salads. Then I add avocado, celery, garlic powder, scallions, bacon, whatever strikes my fancy that day. I too love a crunch in the salad, so celery and /or bacon is always present!

  • Wait? Wait? Wait? Wait? Didn’t notice you wash yo hand after picking up the fly �� �� an jus went on with your cooking an prep? Ok

  • Omg Gordon Ramsay I’m a big big fan of you I love you ♥️ and I watch all your videos and I cooked this as well and am only 10 nearly 11 in August I can’t believe it 22 more days I’m excited for my birthday and my dad said we can send you a letter I go to Mayfield school and im Jaycee and I’m eating it right now what you just made and what I I just made its yummy ��

  • Girl, get yourself this egg slicer. It’ll change your life. Put egg in slicer, press down. Turn egg 90º. Slice again. Ta-da! Chopped egg in seconds. https://amzn.to/2Wq3n5K


  • I like egg salad too. Like your recioes. I do about the same thing but add dill relish too. No carbs. And sometimes chopped green olives.

  • Those are some seriously thick bread slices! Love it haha. Looks pretty similar to a thing from the Netherlands that I know as “Uitsmijter”. It is basically also a mirrored egg with bacon/ham on bread with cheese. The main difference being that you don’t have a slice of bread on top and instead eat it with fork and knife.

  • With love from Russia
    so we cook keto salad in Russia
    Cooking a salad is very simple, but it tastes just amazing ��
    ��First prepare a gas station. For this we need:
    Garlic clove
    ��️ salt / pepper to taste
    Olive oil 4 tbsp
    Lemon juice
    Beat all the blender

    ТWill cook green string beans (5 minutes)

    АреCutting basil, tomato and boiled chicken breast in advance

    �� Lay out in layers:
    Salt / pepper to taste
    String Beans
    Pour in dressing
    Pour in dressing
    Sprinkle with sauce

    ��Great appetite!!!

  • If you where served this on kitchen nightmare, your reaction would be: why is to oily, how am suppose to fit that in my mouth. ��

  • I discovered that I loved avocado in my egg salad when I ran out of mayo one day…. I then went next level by adding bacon and blue cheese crumbles….OMG delicious ��

  • If I could have one super power I would have the power to make whatever it is Gordon Ramsay is cooking on video to duplicate and appear in front of me.

  • Just made this, but with bacon, and cajun instead of Old Bay and we didn’t have lettuce. But otherwise exactly the same, it was amazing. <3

  • Aside all the info you guys give on keto you seem like a very nice couple you and your husband have very nice chemistry you seem to get along great God bless

  • To all the fucking dip shits crying about the fly, sort yourselves out…he’s cooking in his own fucking house, he’s eating it himself, he clearly doesn’t give a shit, neither does max, so grow the fuck up you stupid little snow flakes.

  • Not sure if you’ve ever tried it, but crack your eggs into a buttered glass dish and cook the eggs in the instant pot! No peeling and they are so much easier to cut.

  • Word has it that that fly was munching on one of Louis ‘ turds out in the yard prior to your kill shot……. I know that it’s not the restaurant, but WTF????

  • You can’t be serious about egg salad until you use something like: https://www.amazon.com/Mainstay-33112-Slicer-Stainless-Steel/dp/B00FWYZG2G

  • I should’ve know when I searched Youtube for Keto Egg Salad recipes that Megha would pop up.:D Both of these recipes look amazing. And I never thought of using egg salad as dip for pork rinds. Great idea!

  • Remember everyone Do Not smash your eggs. Cut or break them into pieces before adding mayo. Took me many years to ubderstand this.

  • Just made these and they are wayyy too salty and that was after I put about a half teaspoon instead of a full teaspoon like the video says. Tried to save them by adding a littlw bit of sugar but they still had to be thrown out. I’d recommend only a fourth or adding just a pinch to taste

  • Soft boiled eggs, sweet pickle relish, cayenne pepper, black pepper, garlic salt, finely shredded sharp cheddar cheese, brown mustard, ranch dressing, and bacon. Yes I’m a diva. LOL! This is my own recipe. My mom’s recipe was just salt, pepper, and Miracle Whip.

  • Sodium nitrate is a well known carcinagenic chemical added to bacon, in UK were told not to eat more than 2 rashers once a month because of this.

  • Upside: learn a recipe

    Downside: spending $85.00 and driving to 4 different stores to get the ingredients to make it.

    Gordon’s awesome ��

  • Any recommendations for replacing the celery? The curry egg salad sounds amazing but honestly, celery tastes like crunchy, dirty water lol. Thanks for the awesome videos!

  • This has become my goto lunch staple. I make a big batch of the spicy one and use it to top salads, stuff into celery and in lettuce cups.

  • really love your videos! inspiring me to cook more
    please keep uploading:) your videos are unique and great to watch. also very subtly informative

  • My Uncle told me once that a perfect hard boiled egg takes twenty minutes at a rapid boil……..eeehhh…..WRONG!!!! because they would crack and bust and then you have poached eggs lol. Boil them for 2 minutes, take them off the heat cover and let them sit for about 15 minutes and then rinse them in cold water for a few minutes then peel.

  • When he had to taste that in a restaurant:
    “This is soggy, oily and the mayonnaise is store bought…and i bet the lemon ain’t home grown”

  • Looks great. I usually, for egg salad or tuna salad, use tsp. sour cream, pinch oregano and pinch basil. If i dont add fresh celery i use celery seed or dried celery flakes.

  • I am addicted to the egg salad i add a little LITTLE SHREDDED CHEESE to mine and a small amount of bacon bits. I love all your recipes and the fact you add up and share all the carbs and nutritional info you guys ROCK. Plus you are down to earth. Love it. Keep these up please.

  • Fly guts on hand…….does not bother washing……COME THE FUCK ON SAM. I bet you and your staff got some gnarly ass diarrhea from those fly gut drippings on your hand. Flys are known to transmit the critical ass also known ass mud butt…..����

  • This looks good but how many carbs? I usually make mine with 3 eggs, 2 tbspns. of zero carb Mayo, 1 tbspn. of zero carb Dijon mustard, chives, and a pinch of pink Himalayan salt. The only carbs are from the eggs. Perfect if you’re doing the egg fast.

    If you’re not doing the egg fast and you want a salad to go with it, I’ll usually make a spinach salad with baby spinach leaves, olive oil, pinch of pink Himalayan salt, and Parmesan cheese. Mix, mix, mix… Nom, nom, nom!

  • Great video but there’s a fundamental problem with the classic recipe… I made this last night and it was way, way, way too salty. My spider sense was tingling while I was measuring out one whole teaspoon of salt but I just didn’t listen. Why, oh why, do I insist on treating cooking like chem lab?��

  • Looks sooooooooooooo good. I love it when I can hear the crunch as you take a bite. Yum! I was all in when you said Sriracha but adding the bacon was maybe, a “No brainer” but at the same time just plain “Genius”. How’s that for an Oxymoron.

  • There’s no more perfect of a food than egg salad. I can see the argument for deviled eggs. I was hoping to discuss this at an event this year but �� one day Megha!

  • Love all his videos and creativity! I wish the audio were better in this one though, and the music made it harder to hear him as well.

  • You are amazing. Your level of skill is impeccable. I’m just a simple, southern home cook, and I learn so much from you. God bless.

  • I made egg salad today with avocado mayo also. Finely chopped celery. Cumin. Curry. Capers. Yum. After I had some my husband found it later in the fridge and finished it off. �� He doesn’t eat keto so eats his food but mine too! LOL