Bacon And Egg Salad Sandwich With Dukkah And Pepper

Name: Bacon And Egg Salad Sandwich With Dukkah And Peppery Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Sandwich - Makes one sandwich, but can be doubled, tripled, etc.; 2 hard cooked eggs, peeled and cooled; 1 tablespoon aioli or good mayonnaise + more for spreading on the bread, if desired; 1 teaspoon Dijon or stoneground mustard (if not using an aioli with a strong mustard flavor); A healthy pinch or two of dukkah, or more, or less, to taste; 2 slices good sandwich bread, toasted (See note, below.); 1 or 2 slices of natural bacon, cooked until crisp (optional); Small handful of watercress or arugula; Dukkah - Makes a bit more than 1/4 cup; 2 tablespoons raw pepitas or pumpkin seeds; 2 teaspoons whole cumin seeds; 2 teaspoons whole coriander seeds; 2 tablespoons raw sesame seeds; 1 1/2 teaspoons good black peppercorns or grains of paradise (I like Malabar black pepper for this, but a Tellicherry will also do just fine.); 1/2 teaspoon flaky sea salt, or more to taste

Fresh, crisp and full of flavor — this Bacon And Egg Salad Sandwich With Dukkah And Peppery Greens is a must-try. Made with sandwich, eggs, aioli and br…

This Bacon And Egg Salad Sandwich With Dukkah And Peppery Greens relies on simple, everyday ingredients such as raw pepitas or pumpkin seeds, whole cumin seeds, whole coriander seeds and raw sesame seeds. It comes together quickly and makes 4 servings, at about 286 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

The Sandwich - Makes one sandwich, but can be doubled, tripled, etc.
2 hard cooked eggs, peeled and cooled
1 tablespoon aioli or good mayonnaise + more for spreading on the bread, if desired
1 teaspoon Dijon or stoneground mustard (if not using an aioli with a strong mustard flavor)
A healthy pinch or two of dukkah, or more, or less, to taste
2 slices good sandwich bread, toasted (See note, below.)
1 or 2 slices of natural bacon, cooked until crisp (optional)
Small handful of watercress or arugula
Dukkah - Makes a bit more than 1/4 cup
2 tablespoons raw pepitas or pumpkin seeds
2 teaspoons whole cumin seeds
2 teaspoons whole coriander seeds
2 tablespoons raw sesame seeds
1 1/2 teaspoons good black peppercorns or grains of paradise (I like Malabar black pepper for this, but a Tellicherry will also do just fine.)
1/2 teaspoon flaky sea salt, or more to taste

1
Halve the eggs, remove the yolks and put them in a small bowl.
2
Add the aioli and mustard (if using) and mash together well, using the back of a fork. Coarsely chop the whites of the eggs and stir them into the mashed yolks, with the dukkah. Taste, and add more salt, or more dukkah, or both, if necessary. (If adding both, add the dukkah first, taste again, and then add salt if necessary. Remember, the dukkah has salt in it.)
3
If you want a bit of extra aioli or mayonnaise on the toasted bread, spread some on one or both slices.
4
You can either chop the bacon up and stir it into the egg salad, or put the strips on the sandwich itself. Either way, heap the egg salad and greens on the toasted bread. other.
5
Put the sides together, then cut in half.
6
Enjoy!! ;o)
7
Toast the pepitas or pumpkin seeds in a small heavy skillet until they just start to darken and release their fragrance. Remove immediately from the pan and allow them to cool a bit.
8
Toast the cumin and coriander seeds, each in turn, in the same skillet, removing from the pan as soon as they start to darken. Do not tarry, as they can burn easily in the hot pan, even when removed from the stove.
9
Toast the sesame seeds in the same skillet, shaking periodically to make sure they brown evenly. Remove when they start to darken just a bit.
10
Grind the pepitas in a spice mill to a coarse powder. Don't worry if there are a few larger pieces. Remove from the mill and put into a medium bowl.
11
Grind the spices together until fine, and then add to the bowl with the ground pepitas.
12
Grind the peppercorns coarsely and add to the bowl.
13
Add the sesame seeds and salt and stir well until the blend is thoroughly combined.
14
Store, tightly covered, in the refrigerator. It should hold for several weeks at least, depending on the freshness of the pepitas and sesame seeds.
15
Enjoy!! ;o)

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: The Sandwich - Makes one sandwich, but can be doubled, tripled, etc., 2 hard cooked eggs, peeled and cooled, 1 tablespoon aioli or good mayonnaise + more for spreading on the bread, if desired, 1 teaspoon Dijon or stoneground mustard (if not using an aioli with a strong mustard flavor), and more.

Yes, Bacon And Egg Salad Sandwich With Dukkah And Peppery Greens falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
286 kcal
Category
Salads

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