Egg salads in so many ways! And here is one more – in a sandwich. The addition of bacon is a near-perfect balance of sweet, smoky, crusty, and saltiness in this sandwich. Definitely, egg salad sandwich is the most delicious breakfast on my weekly menu. Try it and you’ll love it, too.
Egg Salad Sandwich
The recipe makes 2 servings. Preparation time is 15 minutes, plus 10 minutes cooking.
Ingredients that you need:
For egg salad
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon red wine vinegar
- 2 teaspoons mustard
- Kosher salt and freshly ground black pepper, to taste
- 4 slices smoked bacon
- 1/2 cup baby spinach
- 1 tomato, thinly sliced
- 1 avocado, halved, seeded, peeled and thinly sliced
At first, heat a large skillet over medium-high heat. Add bacon and fry until brown and crispy, about 6-8 minutes. Remove from the skillet to a paper towel-lined plate. Set aside.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat. Set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
In a large bowl, roughly mash the eggs with mayonnaise, red wine vinegar, mustard, salt, and pepper, to taste.
Serve sandwiches on low-carb bread with bacon, egg salad, spinach, tomatoes, and avocado.
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