This is one of those sandwiches that you can somehow eat any time of day - breakfast, lunch, even a breakfast-for-dinner type of night. It’s got eggs and bacon and bread and some lettuce and tomato for color and some veggie love. An all-in-one! It’s also the only way my husband likes egg salad. He was never a fan until I made egg salad into a BLT sandwich. #duh #justaddbacon I mentioned he’s been looking to change up his weekday lunches and this is the other favorite sandwich I’ve made for him to take to work, along with my healthy basil chicken salad.
Easy enough to see why. Soft, creamy egg salad is loaded up with crisp cooked bacon and some fresh lettuce and tomato, all sandwiched on some hearty whole grain bread for a lunch-time meal that will leave you completely satisfied. Also, you can prep all of the parts of this sandwich ahead and just assemble them in the morning. Key tip: Toasting the bread and putting the lettuce on the bottom, before piling on the egg salad, keeps the sandwich from getting soggy. Cause no one wants a soggy sandwich.
I’ve even assembled the whole thing the day before and wrapped it up in plastic wrap and it was fine for lunch the next day. Saves a step in the morning. Cause we be busy in the mornings! Next time you’re in the mood for egg salad, I hope you’ll try it this way. Makes for a whole new sandwich. Enjoy! Kathryn P.S. Here’s my family’s recipe for classic egg salad if you want to check that out. The post includes lots of fun ways to change up the flavor of regular egg salad.
You can add more or less mayonnaise to get it to your creaminess liking. You can also use ½ plain Greek yogurt and ½ mayonnaise if you like. You can easily halve the recipe if you only want to make enough for 2 sandwiches.
