Bacon & Egg Appetizer Dip

Bacon and Egg Appetizer | The Gluten-Free Homemaker

Bacon and eggs are two of my favorite foods, and putting them together is a treat I would enjoy whether I was gluten-free or not.  This is just another recipe that proves the fact that there are many delicious and naturally gluten free foods.

Appetizers are not a strength for me, and until recently I hadn’t made a nice appetizer since going dairy free.  So when I needed one the other week, I started looking up recipes.  I decided I wanted something with protein in it since it would likely be the only appetizer I would be able to eat at this event.  I also thought something with bacon would be popular and began my search with that.

Bacon and Egg Appetizer | The Gluten-Free Homemaker

I honestly don’t remember where I found the recipe that inspired this dip, but it is basically an egg salad with bacon added to it.  I simply made it slightly more moist than my usual egg salad.  It can be served with gluten-free crackers or even a sturdy chip.  I used rice chips for some of it.

It turned out to be a real winner when I served it.  There were wheat crackers out with the other appetizers and some people put it on that instead of the rice chips.  That was okay because I kept some of the dip in a separate container that I could use without worrying about contamination.  Here’s a picture of it on gluten-free crackers.

Bacon and Egg Appetizer on Crackers | The Gluten-Free Homemaker

Bacon & Egg Appetizer Dip
Recipe type: Appetizer
  • 1 dozen large eggs
  • 1 pound bacon
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon spicy mustard
  • ¼ teaspoon salt
  • ½ cup mayonnaise
  • 1 Tablespoon water
  1. Hard boil the eggs, cool and peel. You can read about how I cook mine in this deviled eggs recipe.
  2. Dice the eggs small. I do this by slicing them with an egg slicer one direction, then turning the egg 45 degrees and slicing again. I then run a knife through a couple times lengthwise. That might not make complete sense, but the idea is to dice the egg into small pieces.
  3. Cook and drain the bacon then crumble or cut into pieces.
  4. Combine the vinegar, mustard, salt, mayonnaise, and water. Add to the eggs and bacon in a large bowl.
  5. Gently mix together with a spatula.
  6. Transfer to a smaller bowl and serve with gluten-free crackers.

This post is submitted to Tasty Tuesday at Balancing Beauty and Bedlam.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. Jamie Wilson says:

    Looks delicious! What brand of crackers are in the picture? They look good and I don’t recognize them. Thanks!!

  2. We made this for lunch today and everyone loved it. Thank you for a great recipe!

  3. This is genious! I was looking for some goodies for the Super Bowl and I am certain this will be a huge hit with our family. Thanks so much for the recipe.

  4. What brand of bacon do you use that is uncured?

    • I don’t remember which brand it was. I found it at BJ’s but I haven’t found it again. Whole Foods or Trader Joes probably carries some though.

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