Egg Salad Sandwich with Bacon Recipe :- My favourite recipe for egg salad is versatile enough to be used for wraps, salads, or sandwiches. Why is it the best of its kind? Particularly noteworthy is the inclusion of crunchier bacon! It is very delicious and ideal to prepare in advance so that it can be ready for lunches during the week. Mayonnaise, green onions, and spice are added to eggs that have been hard-boiled as the first step. Not only that, but I also include bacon in my ideal egg salad. It is possible to experience the flavour of bacon in each and every bite since it is spread out.
Egg Salad Sandwich with Bacon Recipe
The use of chives or celery that has been finely chopped can be substituted for green onions in the event that you do not enjoy them. In addition to that, you might include fresh herbs such as parsley or dill. Although there are recipes that call for the addition of Dijon mustard, lemon juice, or other seasonings, I prefer to let the flavour of the bacon become the focal point here.
INGREDIENTS
- 8 large eggs5 strips bacon
- 1/4 cup mayonnaise
- 2 Tbsp. chopped green onions
- 1/4 tsp. salt
INSTRUCTIONS
Eggs should be placed in a saucepan of medium size, and then cold water should be added until the eggs are completely buried and there is an inch of water above them. Bring to a boil while the pot is left uncovered over high heat. Put the cover on tightly and remove from the heat.
Also see :- Best Tuna Salad Recipe
The ten-minute wait is required. After draining, add some cold water. Take a five-minute break. Peel the eggs. In order to get rid of any remaining pieces of shell, rinse under cold water. Eggs that have been peeled should be placed in a medium basin.
During the time that the eggs are cooking, prepare the bacon in accordance with the instructions on the box, ensuring sure that it is sufficiently crisp. Make very fine cuts of the bacon.
Make sure to mash each egg as many times as possible with a fork. Add the green onions, bacon, mayonnaise, and seasonings of your choice.
The mixture should be stirred and mashed until it reaches the desired consistency (I prefer mine to be somewhat more concentrated, but it should still have some texture). However, that is all up to you.
Nutrition
- Calories: 460kcal
- Carbohydrates: 28g
- Protein: 19g
- Fat: 30g
- Saturated Fat: 7g
- Polyunsaturated Fat: 10g
- Monounsaturated Fat: 10g
- Trans Fat: 0.1g
- Cholesterol: 300mg
- Sodium: 691mg
- Potassium: 248mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 468IU
- Vitamin C: 1mg
- Calcium: 116mg
- Iron: 3mg
Note
Toasted Bread: The flavour of this sandwich is much enhanced when the bread is toasted at the beginning. Give it a go! Although it is possible to consume it with soft bread, I personally choose the bread that has been toasted.
Use Cold Hard Boiled Eggs: Before beginning, check to see that the eggs you are using for the hard boiling process are cold. Because they are still a bit warm, you should not attempt to utilise hard-boiled eggs that have only been boiled. What we want is for the eggs to be cold from the refrigerator.
Celery and green onion that have been finely diced: Unless you enjoy large, crunchy chunks of onion and celery, I strongly suggest that you finely dice them into little bits prior to using them. The smaller bits, in my opinion, yield a more satisfying flavour, and they also highlight the egg fragments more prominently.
