Open-Faced Egg Salad Sandwich With Bacon

[Photograph: Nick Kindelsperger]

This is a straight-forward but well-balanced egg salad flavored with mayonnaise, lemon juice, scallions, and celery. I like to serve it on top of a thick slice of crusty, toasted bread, topped with some crisp cooked bacon.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Open-Faced Egg Salad Sandwich With Bacon

About This Recipe

Yield:Serves 4
Active time:10 minutes
Total time:15 minutes
This recipe appears in: Dinner Tonight: Open-Faced Egg Salad Sandwich With Bacon


  • 6 large eggs
  • 8 slices thick-cut bacon
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh juice from 1 lemon
  • 2 tablespoons thinly sliced scallions (or chives)
  • 2 stalks celery, ends trimmed, chopped
  • salt and pepper
  • 8 slices thick-cut, crusty wheat bread


  1. 1

    Carefully add the eggs and 1 1/2 quarts of water to a saucepan. Bring to a bare simmer over high heat (approximately 180°F), then turn heat to lowest setting, cover, and cook for 10 minutes. Remove eggs and place in a bowl under cold running water. When cool, peel eggs, discarded the shells, and finely chop the yolks and whites with a knife or by squeezing through your fingers in a bowl.

  2. 2

    Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally until crispy, about 10 minutes. Drain on paper towels.

  3. 3

    Combine mayonnaise, lemon juice, scallions, and celery in a medium-sized bowl. Stir the chopped eggs into the mayonnaise mixture. Taste and season with more salt and pepper if necessary.

  4. 4

    Toast the slices of bread. Top each slices with some of the egg salad and a slice bacon broken in half. Serve immediately.


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