Open-Faced Egg Salad Sandwich With Bacon Recipe – a delicious recipe with eggs, bacon, mayonnaise, scallions, stalks celery, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Carefully add the eggs and 1 1/2 quarts of water to a saucepan. Bring to a bare simmer over high heat (approximately 180u00b0F), then turn heat to lowest setting, cover, and cook for 10 minutes. Remove eggs and place in a bowl under cold running water. When cool, peel eggs, discarded the shells, and finely chop the yolks and whites with a knife or by squeezing through your fingers in a bowl.
2
Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally until crispy, about 10 minutes. Drain on paper towels.
3
Combine mayonnaise, lemon juice, scallions, and celery in a medium-sized bowl. Stir the chopped eggs into the mayonnaise mixture. Taste and season with more salt and pepper if necessary.
4
Toast the slices of bread. Top each slices with some of the egg salad and a slice bacon broken in half. Serve immediately.
598
kcal
Calories
46
g
Fat
4
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 large eggs, 8 slices thick-cut bacon, 2 tablespoons mayonnaise, 1 teaspoon fresh juice from 1 lemon, and more.
Yes, Open-Faced Egg Salad Sandwich With Bacon Recipe 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
