Egg Salad seems to be one of those things that you either love or hate. It’s definitely one of my favorite sandwiches. I woke up with a random craving for Bacon Egg Salad Sandwiches, so voila! Dinner!
Egg Salad:
12 large Eggs
1 Tablespoon Baking Soda
⅓ cup Celery; chopped
½ cup Onion; chopped
2 cups Mayonnaise
¼ cup Dijon Mustard
1 teaspoon Apple Cider Vinegar
2 Tablespoons Dill Weed
1 teaspoon Garlic Powder
1 Tablespoon Smoked Paprika
Salt and Pepper to taste
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8 slices of Bread
8 slices of Bacon; cooked
4 large Lettuce Leaves
1 large Tomato; sliced
- Add the cold eggs to a dutch oven or pot and cover with cold water. Sprinkle in some baking soda and stir briefly. Bring the water to a boil and then cover and turn off the heat. Allow the eggs to sit in the hot water for 12 minutes.
- Place the eggs in a bowl with ice water and, once cooled, remove the shells and chop. Add them to a large bowl with the remaining ingredients and gently fold until combined. Cover and chill for 20 minutes.
- Add a liberal amount of the egg salad to a slice of bread, then top with bacon, lettuce, tomato and the second slice of bread.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 