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    Home » Recipes » Main Dishes » Bacon-and-Egg Salad Sandwich with Radish Sprouts

    LAST UPDATED: May 24, 2020 • FIRST PUBLISHED: May 6, 2011 By Toni Dash 13 Comments

    Bacon-and-Egg Salad Sandwich with Radish Sprouts

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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.
    Bacon and Egg Salad Sandwich with Radish Sprouts
     
    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)

     

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

     

     
    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. 
     
    radish 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.
    If you love this you’ll love growing sprouts yourself! It’s easy to do!
     
    Bacon and Egg Salad Sandwich with Radish Sprouts

    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.
    5 from 2 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 1 sandwich
    Calories: 494kcal
    Author: Toni Dash
    Prevent your screen from going dark

    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.

    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

    Calories: 494kcal | Carbohydrates: 29g | Protein: 21g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 393mg | Sodium: 678mg | Potassium: 271mg | Fiber: 2g | Sugar: 5g | Vitamin A: 520IU | Calcium: 127mg | Iron: 3mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Abbe@This is How I Cook says

      March 31, 2013 at 10:15 pm

      I love bacon on egg salad. And now I’ll have to add sprouts!

      Reply
    2. Be_Radiant says

      May 08, 2011 at 8:37 pm

      The sprouts look so fresh and oh-so-tempting! Thanks for sharing!

      Reply
    3. Lisa @ Tarte du Jour says

      May 07, 2011 at 11:05 am

      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!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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