This Egg Salad Sandwich Recipe (with Bacon) combines filling, tasty boiled eggs with creamy mayo, tangy mustard, zesty onion, crunchy celery, crispy bacon, and spices for a delicious combination that makes a perfect sandwich.
I can’t think of a more classic and tasty lunch than an egg salad sandwich or chicken salad sandwich.
This classic egg salad recipe is creamy, tangy, and has the added crispness and smokey flavor of bacon.
I may be biased, but this recipe makes the best sandwich that you will ever have!
This egg salad is also super easy to prepare. Make it ahead of time and have it in the fridge and ready to go in the morning for a quick and easy lunch.
Why You’ll Love This Egg Salad Sandwich
- It’s very simple to make – there are only 2 steps!
- You can have it on hand for a few days in your fridge to whip up a sandwich in a hurry.
- It’s packed with delicious flavors (and it has bacon in it!)
- The eggs will give you enough protein to keep you full until dinner.
- It’s a classic recipe that will have you reminiscing while you are enjoying it.
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Eggs– Hard-boiled and cooled.
- Mayonnaise– The base of the creamy dressing
- Yellow Mustard – Adds flavor, without making your salad taste like mustard
- Green Onion– red onion could work as well
- Celery– adds a nice crunch
- Salt & Pepper
- Bacon– Because bacon makes every sandwich better!
- Bread– Your choice of sliced sandwich bread or rolls.
- Optional Sandwich Toppings: avocado, lettuce, tomato, etc…
How To Make an Egg Salad Sandwich
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Chop or mash hard-boiled eggs to your desired consistency.
Step 2: In a bowl, combine the chopped eggs, mayonnaise, mustard, green onion, celery, salt, and pepper. Stir well.
Step 3: Spoon onto a bread or a bun and top with bacon and your favorite sandwich toppings.
Store in an airtight container in the fridge for up to 3 days.
You won’t want to freeze this egg salad. Once boiled eggs have been frozen and then thawed, the texture becomes a little rubbery. Mayonnaise also doesn’t freeze well.
Tip: Rather than make a sandwich and place it in the fridge for the next day, prepare the egg salad ahead of time and refrigerate it. Then assemble the sandwich hen ready to enjoy. Otherwise, you will have cold, soggy bread!
- Toast & butter your bread for an extra crunch and a pop of flavor.
- Add sliced tomato for an egg salad BLT.
- If you are a fan of dill add a bit to your egg salad. So yummy!
- Want to give your egg salad a little “kick”? Add a bit of horseradish, red pepper flakes, or your favorite hot sauce.
- For some extra creaminess, add in a few scoops of mashed avocado. This also gives you some healthy fats!
What to Serve/Pair with Your Egg Salad Sandwich
This Egg Salad Sandwich pairs with almost any side that you would eat with a sandwich. I like to pair mine with Kettle Cooked Chips or crunchy, fresh veggies.
You can also enjoy this egg salad on saltine crackers or ritz instead of bread. Sometimes I like to switch things up and eat mine on Wheat Thins.
If you want something fresh and healthy with your sandwich, try this Heirloom Tomato Salad on the side. It’s full of incredible flavors!
If you want something sweet to go with your sandwich, these Cherry Almond Granola Bars are sweet and tasty, and they’ll also help you stay full!
Sure! You can use prepared store bought eggs to save some time, or you can even boil yours in advance and have them in the fridge and ready to go.
To hard-boil your eggs at home, put your eggs into a large pot. Cover with water and put on the stove. Bring to a boil. Put the lid on the pot and turn off the heat. Cook for 15 minutes, then place eggs into an ice water bath to stop cooking and make the eggs easier to peel.
If you completely cool your eggs before using them, this eliminates a lot of the water, and your egg salad should not be watery.
Other Salad Recipes You’ll Love
- 6 large eggs, hard-boiled and cooled
- ¼ cup mayonnaise
- 1 ½ teaspoons yellow mustard
- 1 green onion, sliced thinly
- 1 rib celery, chopped
- salt and pepper, to taste
- 4 rolls or 8 slices of bread
- 4 slices of bacon, cooked
- Optional toppings: bacon, avocado, lettuce, tomato
- Chop or mash hard-boiled eggs to your desired consistency.
- In a bowl, combine the chopped eggs, mayonnaise, mustard, green onion, celery, salt, and pepper. Stir well.
- Spoon onto bread or a bun and top with bacon and/or your favorite sandwich toppings.
- Slice in half, if desired, and enjoy!
Egg salad can be stored in an airtight container in the fridge for up to 3 days.
To hard-boil your eggs, place them in a large pot, add water until eggs are completely covered, and bring to a boil on the stove. Once boiling, cover the pot and turn off the heat. Let the eggs cook in the hot water for 15 minutes and transfer them to an ice-water bath to cool before peeling.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 319Trans Fat: 0g
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.