Egg Salad BLTA Sandwich
The addition of bacon is a near-perfect balance of sweet, smoky, crusty, and saltiness in this sandwich!
When it comes to lunch at work, I never order out. I always bring leftovers from home but most of my coworkers order from the cafe in our building everyday. Their food is somewhat decent but they overcharge way too much. And I can’t seem to justify paying $10 for lunch for myself when I can make it so much better right at home. That’s not to say that I’m a better cook than them but when I make it myself, I know exactly what ingredients are going into this dish, and I can control the fat and salt content.
So anyway, a couple of weeks ago, my coworker ordered an egg salad sandwich from this cafe, and it looked so freaking good. Since then, I was craving this egg salad sandwich but instead of paying a fortune for this sandwich at the cafe, I recreated it, and made it 100x better by adding bacon and avocado of course.
Yeah, I totally made a BLT sandwich, packing it with a liberal amount of crisp applewood smoked bacon, fresh avocado and a heaping spoonful of dijon mustard egg salad. Even with the bacon, this sandwich was light and filling, and half a sandwich was a perfect serving size for me. Jason, on the other hand, had 1 1/2 sandwiches. I think he was overeating a bit but he said it was one of the best sandwiches ever so I kept making more sandwiches for him!
So here’s how you make this:
We’ll start with some applewood smoked bacon (I get mine from Trader Joe’s), and throw four slices onto a hot skillet and get them nice and crisp.
Then we’ll hard-boil some eggs and give it a rough dice…
and then mash them up with the mayo, red wine vinegar, Dijon mustard, salt and pepper, to taste.
Then we’ll just toast up some wheat bread, throw on the spinach, tomatoes, egg salad, avocado and bacon and you’re all set!
Egg Salad BLTA Sandwich
Ingredients
- 4 slices applewood smoked bacon
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon red wine vinegar
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 4 slices wheat bread, toasted
- ½ cup baby spinach
- 1 to mato, thinly sliced
- 1 avocado, halved, seeded, peeled and thinly sliced
Instructions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer 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, Dijon mustard, salt and pepper, to taste.
- Serve sandwiches on wheat bread with bacon, egg salad, spinach, tomatoes and avocado.
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