This egg salad sandwich recipe 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.
Ingredients
6large eggshard-boiled and cooled
¼cupmayonnaise
1 ½teaspoonsyellow mustard
1green onionsliced thinly
1rib celerychopped
salt and pepperto taste
4rolls or 8 slices of bread
4slicesof baconcooked
Optional toppings: baconavocado, lettuce, tomato
Instructions
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!
Notes
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.