Egg salad sandwich filling made with chopped boiled eggs, crispy bacon, cream cheese, cheddar, Parmesan, Japanese mayo and scallions.

Egg Salad Sandwich Filling With Bacon and Three Cheeses

Course Breakfast, Snack
Cuisine International
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Author Connie Veneracion


  • 100 grams belly bacon
  • 3 large eggs hard-boiled and shelled
  • 2 tablespoons cream cheese
  • 1/4 cup Japanese mayo
  • 2 tablespoons sliced scallions
  • 1/4 cup sharp cheddar shredded
  • 1/4 cup Parmesan shredded
  • 1/4 teaspoon ground black pepper
  • bread preferably toasted


  • Cook the bacon (fry, grill or bake) until browned and crisp. Crumble and set aside.
  • Roughly chop the eggs and dump into a mixing bowl.
  • Add the crumbled bacon and the rest of the ingredients to the eggs.
  • Mix everything together until blended.
  • Take your bread, pile on the egg salad and have a lovely breakfast. Or lunch. Or midnight snack.