This recipe appears in:Dinner Tonight: Open-Faced Egg Salad Sandwich With Bacon
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.
- 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
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.
Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally until crispy, about 10 minutes. Drain on paper towels.
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.
Toast the slices of bread. Top each slices with some of the egg salad and a slice bacon broken in half. Serve immediately.