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.
BACON-AND-EGG SALAD SANDWICH
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
Ingredients
· 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.
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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.
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5. Devour.
If you love this you’ll love growing sprouts yourself! It’s easy to do!
BACON-AND-EGG SALAD SANDWICH
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.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 sandwich
Calories 494 kcal
Ingredients
- 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 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
Instructions
- Toast the bread.
- Peel and chop hard boiled eggs into small pieces. Dice the bacon into small pieces.
- In a bowl combine the eggs, mayonnaise, mustard, bacon and onion. Salt and pepper to taste.
- Assemble sandwich on the toasted bread with the sprouts.
Recipe Notes
*Mine is home baked in the bread machine Gluten Free Pantry ‘Favorite Sandwich Bread’ embellished with chia seeds and shelled hemp seed
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.
Nutrition Facts
BACON-AND-EGG SALAD SANDWICH
Amount Per Serving
Calories 494 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 8g40%
Cholesterol 393mg131%
Sodium 678mg28%
Potassium 271mg8%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 5g6%
Protein 21g42%
Vitamin A 520IU10%
Calcium 127mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
[email protected] is How I Cook says
I love bacon on egg salad. And now I’ll have to add sprouts!
Be_Radiant says
The sprouts look so fresh and oh-so-tempting! Thanks for sharing!
Lisa @ Tarte du Jour says
A good egg salad sandwich is one of my favorites things! I love the addition of the sprouts. And your salt and pepper shakers are the best!
[email protected] 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!
[email protected]
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).
Christine's Pantry says
Wow! What a great sandwich.
An Alaskan Cooks | Alaska Food and Wine says
I love that you've added bacon to your egg salad and the daikon sprouts will be a tasty complement. That's one more vote for the “everything's better with bacon” campaign. Cheers!
kankana says
i make my egg salad exactly this way .. and it's like heaven every single time 🙂
Lea Ann says
Love the sprouts on this. Now I'm craving egg salad sandwiches! 🙂
Lizzy says
I think you've just converted me into an egg salad lover…WOW, this is one lovely sandwich, Toni!
freeeatsfood.com says
Looks delicious. Our hens are keeping us flush with eggs, so I have been obsessed with egg dishes lately. Love how you added chia and hemp to the gf bread. Yum.
savoryandsavage says
The sprouts plus the egg salad? That looks amazing!
I am so craving egg salad right now 🙂
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.