Go Back
+ servings
Bacon and Egg Salad Sandwich with Radish Sprouts


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.
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


  • 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


  • 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.


*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.


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