Bacon-and-Egg Salad Sandwich with Radish Sprouts

We are in the hard cooked egg ‘shoulder season’ by my definition.  Done with the plethora of crazy colored eggs of Easter and too early for the countless trays of deviled eggs to be passed at summer picnics.  I frankly forget about hard boiled eggs over the winter; they somehow seem like warm weather food I suppose.
What to do with lovingly dyed Easter Eggs always gives way to an annual egg salad sandwich craving for me, I will admit.  Though this year I did not indulge as I usually do, leaving the craving lingering, unfulfilled.   I now think it was waiting to be realized in the form of this version of egg salad I dreamed up.  Absolutely worth the wait.
This title could lend itself to the mental image of an oversized, sloppy, fat-filled sandwich.  This is not at all.  The flavors are finely honed and sophisticated.  It’s a very satisfying sandwich.
Makes one over-the-top-incredible sandwich
·         2 slices of any bread you absolutely love*
·         2 hard boiled eggs
·         1 tablespoon mayonnaise (I use Canola Mayo)
·         1 1/2 -2 teaspoons finely, finely, finely diced red onion
·         1 piece bacon, cooked until done but not crispy (still pliable with any large fat removed), drained on paper towels
·         ½ teaspoon Dijon mustard
·         Salt and Pepper to taste
·         Radish Sprouts (or any sprouts of your choosing)


*Mine is home baked in the bread machine Gluten Free Pantry ‘Favorite Sandwich Bread’ embellished with chia seeds and shelled hemp seed


1.       Toast the bread.
2.      Peel and chop hard boiled eggs into small pieces.  Dice the bacon into small pieces.
3.      In a bowl combine the eggs, mayonnaise, mustard, bacon and onion.  Salt and pepper to taste.
4.      Assemble sandwich on the toasted bread with the sprouts. 
I love using hearty sprouts in sandwiches for the texture and crunch.  Radish sprouts are a bit spicy which I felt would be perfect for this sandwich.  Experiment with different types of sprouts; they all vary in flavor.


5.      Devour.


  1. Anonymous says

    Wow, those look good. I never thought of putting bacon in an egg salad sandwich, and the radish sprouts and red onion are positively inspired.

  2. Mari says

    Toni, whenever I go visit my folks, my dad and I always go to breakfast at our favorite diner in town. They know us by name and always sit us at the bar and ask us if we want “the usual”, which is the fried egg sandwich. It looks a little different than yours, but yours looks awesome! I love the sprouts on there…makes it look healthier than the ones we get at the diner (they use “heavy duty mayo” there. Who knows what that means).

  3. says

    OMG! I LOVE LOVE LOVE Sprouts! Sprouts of any kind – pea sprouts, bean sprouts, micro-green sprouts! Not to mention that I love egg salad! This is such a wonderful recipe. Nice job!


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