Egg Salad Sandwich, My Way


There is something about the simplicity of an egg salad sandwich that has always been a favorite of mine. Chopped Hard-boiled eggs, mixed with mayo and a little salt and pepper, is perfection. However, there are times when I want to elevate this classic and do. Egg Salad Sandwich, My Way has a little chopped celery, scallions, turmeric, and Dijon mustard as well. I added this luscious salad to bread nestled between the lettuce and topped with bacon to make an incredible sandwich. Each heavenly bite has the silky smooth egg salad, the crisp smokey bacon, and the crunch of the lettuce. Egg Salad Sandwich, My Way is pretty much as good as it's going to get.


Ingredients for Egg Salad Sandwich, My Way:

1 sandwich


3 eggs

2-3 slices of cooked bacon, I used thick sliced

2 tablespoons mayonnaise, plus more for bread

2 teaspoons chopped scallions, white part

2 teaspoons chopped celery

1/2 teaspoon Dijon mustard

1/8 teaspoon turmeric

kosher salt

black pepper

2 slices of whole grain bread

crisp lettuce


Time-Saving Tip: Double the recipe for the egg salad and keep refrigerated for a day or two.


Let's see what we need.

We're ready to cook.


Combine the eggs, celery, scallions, turmeric, mustard mayo, and season with salt and pepper. Toast the bread until dry but not brown, smear both pieces with mayo, place a slice of lettuce on the bottom slice, top with the egg salad, bacon, lettuce, and add a little more mayo to the top slice of bread.


It's ready! Egg Salad Sandwich, My Way is a flavor explosion in every bite. What can I say? I love it.


Enjoy!


Egg Salad Sandwich, My Way:

1 sandwich

  • 3 eggs

  • 2-3 slices of cooked bacon, I used thick sliced

  • 2 tablespoons mayonnaise, plus more for bread

  • 2 teaspoons chopped scallions, white part

  • 2 teaspoons chopped celery

  • 1/2 teaspoon Dijon mustard

  • 1/8 teaspoon turmeric

  • kosher salt

  • black pepper

  • 2 slices of whole grain bread

  • crisp lettuce

  • Combine the eggs, celery, scallions, turmeric, mustard mayo, and season with salt and pepper. Toast the bread until dry but not brown, smear both pieces with mayo, place a slice of lettuce on the bottom slice, top with the egg salad, bacon, lettuce, and add a little more mayo to the top slice of bread.

  • Time-Saving Tip: Double the recipe for the egg salad and keep refrigerated for a day or two.

2018 Cranberry Walk