A creamy egg salad BLT sandwich with fresh tomatoes, soft Bibb lettuce and crispy strips of bacon makes for a stellar lunch sandwich!
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.
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. 👍
For the egg salad:
- 6 large eggs
- ¼ cup mayonnaise (I use low-fat, see notes)
- ¾ teaspoon dried dill weed (or 2 ½ tablespoons fresh if you have it)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the sandwiches:
- 8 pieces bacon
- 8 pieces bibb lettuce
- 2 large red tomatoes, sliced (8 slices total)
- 8 slices whole wheat bread
- Place the eggs in an even layer in a large pot. Cover with water. Bring to a boil over medium-high heat, then cover and turn off heat. Let sit for 10-12 minutes. Drain in a colander and run cool water over the eggs. This helps stop the cooking and also cools them down a bit for using in your sandwiches.
- Peel the hard-boiled eggs and chop. Add the eggs to a medium-size bowl then add the mayonnaise, dill weed, salt and pepper and stir to combine.
- Meanwhile, cook your bacon. I like to fry mine in a pan over medium heat. It takes about 8-10 minutes on the first side, until it’s cooked and getting crispy, then flip and cook another 2-4 minutes. At least for my thick-cut bacon; regular bacon will cook faster - just keep an eye on it. You can also make your bacon in the oven if you prefer. Once cooked, drain on paper towels to absorb the extra grease.
- Toast your bread, if desired. I like it untested for regular egg salad sandwiches but I prefer it toasted for these sandwiches.
- Lay Bibb lettuce on 4 slices of bread, then top with a heaping scoop of egg salad and spread out evenly over the slice of bread. Top with 2 slices of tomato and 2 slices of bacon and then the top slice of bread.
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.
Amount Per Serving: Calories: 809Total Fat: 52gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 375mgSodium: 2296mgCarbohydrates: 33gFiber: 5gSugar: 6gProtein: 50g