Guide To Make Egg Salad Sandwich Recipe With Bacon Easy

Posted on

The egg salad sandwich: a timeless lunchbox staple, a quick afternoon pick-me-up, and a delicious canvas for creativity. Today, we’re taking this classic to new heights with the addition of crispy bacon, for a flavor and texture combination that’s sure to leave you satisfied. This recipe is incredibly easy to follow, requiring minimal ingredients and prep time.

Ingredients:

Bacon and Egg Salad Sandwich with Dukkah and Peppery Greens
Bacon and Egg Salad Sandwich with Dukkah and Peppery Greens

4 large eggs, hard-boiled and peeled

  • 3 slices of cooked bacon, crumbled
  • 1/4 cup mayonnaise (or more to taste)
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped celery (optional)
  • 1/4 cup chopped red onion (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 slices of your favorite bread, toasted (optional)

  • Directions:

    1. Hard-boil your eggs: Place the eggs in a single layer in a saucepan and cover with cold water. Bring the water to a boil, then remove from heat and cover for 12 minutes. Drain the hot water and immediately run cold water over the eggs until cool enough to handle. Peel the eggs and roughly chop them.

    2. Assemble the salad: In a medium bowl, combine the chopped eggs, crumbled bacon, mayonnaise, and Dijon mustard. If using, add the chopped celery and red onion. Season with salt and pepper to taste.

    3. Build your sandwich: Spread the egg salad mixture onto your toasted bread slices (toasting is optional, but adds a nice textural contrast). Enjoy!

    Tips:

    For a creamier texture, mash the eggs with a fork instead of chopping them.

  • To add a bit of sweetness, mix in a teaspoon of finely chopped dried cranberries or raisins.
  • If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
  • This egg salad can be stored in an airtight container in the refrigerator for up to 3 days.

  • Nutrition Facts (per serving, without bread):

    Calories: approximately 350

  • Fat: 25g (saturated fat: 8g)
  • Cholesterol: 215mg
  • Sodium: 300mg (depending on sodium content in bacon and mayonnaise)
  • Carbohydrates: 5g (sugar: 1g)
  • Protein: 20g

  • Conclusion:

    This bacon-infused egg salad sandwich is a guaranteed crowd-pleaser. It’s packed with protein and healthy fats, making it a great choice for a satisfying and nutritious lunch. Plus, the versatility of the recipe allows you to customize it to your taste preferences. So, ditch the boring lunch routine and whip up this delicious egg salad masterpiece!

    Frequently Asked Questions (FAQs):

    1. Can I use pre-cooked bacon in this recipe?

    Absolutely! To save time, use pre-cooked bacon and simply crumble it before adding it to the egg salad mixture.

    2. What kind of bread is best for this sandwich?

    There’s no right or wrong answer here! Choose your favorite bread, whether it’s white, wheat, sourdough, rye, or even a bagel.

    3. How can I make this recipe vegetarian?

    Simply omit the bacon. The egg salad will still be delicious and packed with protein. You can also add chopped avocado or mashed chickpeas for extra texture and creaminess.

    4. What are some good side dishes to pair with this sandwich?

    Fresh fruit, a side salad with a light vinaigrette, or a cup of soup are all excellent options to round out your meal.

    5. Can I add other ingredients to the egg salad?

    Of course! Chopped fresh herbs like dill or chives, chopped bell peppers, or even a sprinkle of shredded cheese can all add a delightful flavor twist.