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

Ingredients

  • 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

Instructions

  • 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.