Bacon and Egg Salad Sandwich is a hearty and flavorful twist on a classic. This sandwich combines creamy egg salad with the smoky crunch of crispy bacon, creating a perfect balance of textures and flavors. It’s a simple yet satisfying meal that’s great for lunch, picnics, or a quick dinner. Whether served on toasted bread, in a wrap, or with lettuce cups for a low-carb option, this recipe is sure to become a favorite in your kitchen.
Ingredients:
- 6 large eggs
- 4 slices bacon, cooked and crumbled
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp fresh chives or parsley, chopped
- Salt and pepper to taste
- 4 slices of your favorite bread or rolls
- Lettuce leaves (optional)
Instructions:
- Cook the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat, then remove from heat and let sit, covered, for 10 minutes. Transfer the eggs to an ice water bath to cool, then peel and chop them into small pieces.
- Prepare the Bacon: While the eggs are cooling, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain and cool. Crumble the bacon into small pieces.
- Make the Egg Salad: In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and chives or parsley. Gently mix until well combined. Fold in the crumbled bacon and season with salt and pepper to taste.
- Assemble the Sandwich: Toast the bread slices if desired. Place a lettuce leaf (optional) on one slice, then spread a generous amount of the bacon and egg salad on top. Cover with the second slice of bread.
- Serve: Cut the sandwich in half and serve immediately. Pair with chips, a pickle, or a simple green salad for a complete meal.
This Bacon and Egg Salad Sandwich is a delicious and easy way to elevate your lunchtime routine with minimal effort and maximum flavor!
