Bacon and Egg Salad Sandwiches
A Little Personal History:
I’ve always enjoyed a great egg salad, usually as a sandwich. For lunch one day I happened to have a little egg salad and some extra bacon slices from breakfast. It tasted sooo good, I just had to share.
Description:
Your egg salad sandwich with a twist … bacon! If you’d rather just use this recipe to make a great egg salad for a variety of dishes and appetizers, Steps 2-3 are all that’s needed.
| Categories: | Sandwich |
| Servings: | 6 |
| Time: | – Preparation: 15 minutes – Cooking: 10 minutes |
| Equipment: | Large skillet or microwave, paper towel, cutting board and knife, 1 medium mixing bowl, fork |
| Difficulty: | Easy |
Ingredients:
- 12 bacon slices, cooked
- 8 large eggs, hard-boiled, peeled, coarsely chopped
- ⅓ cup celery, finely chopped
- ½ bunch chives, chopped
- ¼ cup pimiento-stuffed green olives, chopped
- ½ cup Mayonnaise (½ for Egg Salad & ½ for sandwich spread)
- 1 Tbs Champagne Mustard Sauce
- Salt & Pepper, to taste
- 12 slices rye, french, white or whole wheat sandwich bread, toasted
- 12 red or green lettuce leaves
Procedure:
- Sauté bacon in large skillet over medium heat until brown and crisp (or microwave). Transfer bacon to paper towels to drain. Cut bacon slices in half. Set aside.
- On cutting board, chop eggs, celery, olives and add to medium mixing bowl, combine well.
- Add in ¼ cup of mayonnaise and mustard. Blend together with fork to desired consistency. Season with salt and pepper to taste. Set aside.
- Toast bread slices.
- Spread all toasted slices lightly with remaining mayonnaise.
- Evenly spread egg salad among 6 toast slices. Place 4 bacon slices, then 2 lettuce leaves on top of egg salad. Cover with remaining bread slices, mayonnaise side down.
- Cut sandwiches diagonally in half and serve.
Advanced Preparation:
- Steps 1 and/or 2-3 can be done a day in advance, sealed and refrigerated till ready to assemble sandwiches.
- Everything can be done up to a couple hours in advance, tightly sealed and refrigerated. In this case, I’d recommend not toasting the bread slices.
Tips, Notes, and Variations:
- If you want peeling the eggs a stress free experience, void of egg whites sticking to the pieces of shells; after eggs are cooked, plunging them into iced water is an important step. Cooled Eggs are a whole lot easier to peel than eggs still warm! For detailed explanation of the best way to cook hard boiled eggs, check out Hard Boiled Eggs.
- Some people like chopped pickle instead of pimiento-stuffed green olives.
- If you’d rather have the bacon mixed in with the egg salad, just crumble and add to mixture.
- For a Cajun twist, add Cajun Blast Seasoning, in place of salt and pepper.
- These sandwiches are great un-toasted as well, especially if you’d like to use Croissants, split in half.
- For a more Nordic flavor, go open face on a slice of danish rye bread, spread over pickled herring.
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