Best-Ever Egg Salad Sandwiches

Total Time
23mins
Prep 15 mins
Cook 8 mins

Plain old egg salad goes upscale with the addition of bacon, chopped olives and Dijon mustard. 8 minute cook time is for the bacon.

Ingredients Nutrition

Directions

  1. Saute bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes.
  2. Using slotted spoon, transfer bacon to paper towels to drain.
  3. Cut bacon slices crosswise in half.
  4. Combine chopped eggs, celery, and olives in bowl.
  5. Mix in 1/4 cup mayonnaise and mustard.
  6. Season with salt and pepper.
  7. Place toast slices on work surface; spread lightly with remaining mayonnaise.
  8. Divide egg salad among 6 toast slices.
  9. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each.
  10. Cover with remaining toast slices, mayonnaise side down.
  11. Cut sandwiches diagonally in half.
Most Helpful

5 5

Delicious!! I made two changes: I reduced the mayo to only what was in the mix (using light mayo), opting NOT to spread any additional on the bread slices. And I just had iceberg lettuce on hand, instead of the red leaf. This was crunchy, flavorful and just a delicious egg salad that was even better the next day. I love the crunch of the celery & the salty bite of the olives. I think I'll add a little diced onion next time. Thanks!

5 5

The recipe title is indeed true! This recipe takes the lowly egg salad sandwich to new levels. I personally am not a big egg salad fan, but an excess of boiled eggs left over from Easter sent me searching for a way to use them. This recipe definitely changed my attitude about egg salad. What a great combination of flavors! Thanks for sharing.