Open-Faced Egg Salad Sandwich With Bacon Recipe
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[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.
- Yield:Serves 4
- Active time: 10 minutes
- Total time:15 minutes
- Rated:
Ingredients
- 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
Directions
-
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.
Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally until crispy, about 10 minutes. Drain on paper towels.
-
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.
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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