Creamy Egg Salad with Bacon, Veggies & Cheddar

• Serving suggestion: Serve as a sandwich filling, stuffed in wraps, on crisp lettuce leaves, or as a topping for baked potatoes or toast.
• Make-ahead: This salad keeps well when stored in an airtight container in the refrigerator for up to 2 days. Stir gently before serving if made ahead.
• Add-ins: For extra crunch, add a handful of chopped celery or a sprinkle of toasted sunflower seeds just before serving.
• Egg doneness: For best results, boil eggs for 9–10 minutes, then cool in an ice bath to ensure easy peeling and a firm yet creamy yolk.

This egg salad is hearty, bold, and satisfyingly creamy—perfect for when you want a quick and flavourful dish that doesn’t compromise on texture or taste.