Kick up your egg salad! BLT Egg Salad Sandwich has bacon and tomato added to the egg salad for added delicious flavor.
I don’t think you can get any more American than egg salad sandwiches. I would have said egg salad, but there’s thoughts on it being more a French thing since they invented mayonnaise. Or so I’ve read. Egg salad was officially invented around 1762; shortly after mayonnaise was invented. But it was over a hundred years before we slapped it between two slices of bread.
Initially it was served as a salad on lettuce leaves. But it wasn’t until the official mention of the sandwich in 1910 that made it a American classic. It was a budget friendly meal almost anyone could put on the table. Eggs and oil were plentiful. Since mayonnaise is mostly eggs and oil, and egg salad is just eggs and mayonnaise, there’s no wonder it’s popular spread like wild fire.
Growing up, ours typically had sweet relish in there. I think that’s a southern thing, but don’t quote me on that one. Sometimes there was mustard, but it wasn’t required. However, if lunch needed to be made and we were out of relish and or mustard, then it was just eggs and mayonnaise.
Now my egg salad runs the gamut. Sometimes I like simply eggs and mayonnaise with some spices. The spices typically are poultry seasoning, salt, and pepper. If we’re planning for egg salad, then we add a lot of crunch with tons of vegetables. Celery, radish, and maybe some green onion gets in there. Adds lots of flavor and healthy veggies in there.
Egg salad is simple. It can make one sandwich or 100 sandwiches. You can serve egg salad at picnics, luncheons, pot lucks; you name it! And there’s a multitude of flavors you can kick it up with. You can add curry powder, lemon with capers and dill, smoked salmon, jalapeno, tons of herbs, olives, cucumbers, pesto, or avocado. You see what I mean?
But there’s really only two options for the eggs. There’s diced and there’s chunked. I’m a dicer. I like the whites to be small. I think it’s easier to make the sandwich when they’re smaller. And it keeps the salad together better so it doesn’t fall out of the bread. More traditional southern egg salad is larger in chunk. So, I’m not quite sure how I got to diced eggs in my egg salad.
I find chopping the egg whites a bit of a pain in the butt. Actually, I find chopping eggs a pain in the butt. Since they go in all our potato salads and macaroni salads I had to figure out a way to chop them a little better and much easier.
Now, I hope you can follow along with me as I try to explain my method. I tried to illustrate it in this collage, too. Bear with me. If you can follow along, you will have perfectly diced eggs for egg salad sandwiches.
Easy diced eggs:
- Place the egg on the egg slicer and slice the egg.
- Rotate that egg 45 degrees to your right. The lines on your egg that you just made by cutting it should be horizontal to the base of the egg slicer.
- Turn the egg 45 degrees to the right. This puts the horizontal lines you made in the previous two slices perpendicular with the slicing tines. They should be horizontally in front of you.
- Carefully slice the egg over the bowl. If you make it to this point, you will understand why when you slice the eggs the final time.
- Repeat these steps with all the eggs you want to dice.
You see what I mean? Can you see how even those pieces of egg white are? Usually at one point or another in the process I mess an egg up and there’s a large piece. It sticks out like a sore thumb to me. I like my egg salad nice and diced.
This made chopping the tomatoes and bacon a little difficult. But, it also made the bacon and tomatoes stand out a little more, too. You can tell there’s so much flavor in this BLT egg salad sandwich. But what you can’t tell is the celery.
That is until you bite into it.
I like sneaking crunch with celery in egg salad, tuna salad, and chicken salad. Celery adds a bright flavor to these salads. I like adding a little spice with some radish and extra flavor with green onion.
I’ve added kick from dry mustard powder, cayenne, and even jalapenos! A range of herbs like dill, Tuscan seasoning, and chives have made it into my egg salad. It’s basically what appeals to me on the day I make the egg salad goes into the salad.
For some reason, I’ve only had this as a sandwich. Historically, it was a salad. I can’t imagine eating this as a salad. One could also get a side of cole slaw, potato salad, or pasta salad with their egg salad. That doesn’t quite make sense to me.
Maybe this is how eggs got into potato salad and pasta salad. Of course, I can’t imagine adding eggs to cole slaw. That would taste different. But some have made vinegar dressings for their egg salad, I guess. I haven’t seen any though, but I keep reading about them.
This egg salad would be a great combination to potato or pasta salad. I might have to try that next. Can you imagine? The eggs, the pasta, the bacon, and tomatoes? Maybe some bits of romaine lettuce in there, too? Hmm… You might see that on the blog soon!
I’m going to have to make this again. I have more eggs leftover and this sandwich was so delicious!! The creamy egg and mayo combination, the spices, the salty bacon, and tangy tomatoes.
I like my bread a little toasted for all salad sandwiches. It holds up better, but you don’t have to toast yours. And you can add more veggies or less spices if you like. Just make sure you add the bacon and tomatoes. It makes this egg salad egg-ceptional!
- 4 large hard-boiled eggs
- 1/3 cup mayonnaise
- 1/4 cup finely diced celery
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1/8 teaspoon poultry seasoning or rubbed sage
- 6 slices crisp cooked bacon, chopped
- 1/3 cup diced cherry or grape tomatoes
- Springs greens (or other lettuce leaves of choice)
- 4 slices bread, lightly toasted
- Place a hard-boiled egg on your egg slicer and slice the eggs.
- Carefully rotate the egg 45 degrees. The slices you made are now horizontal to the egg slicers. Slice the eggs.
- Carefully pick the egg up and turn it over 45 degrees. The slices you made are now perpendicular to the slicing tines.
- Carefully slice the eggs. This step is easiest to do over a mixing bowl. Voila! Easily diced eggs!
- Repeat these steps with the rest of the hard-boiled eggs and add them to the mixing bowl.
- Combine the eggs with the mayonnaise and the next five ingredients (celery through poultry seasoning). Stir well to combine.
- Fold in the chopped bacon and the diced tomatoes.
- Place some lettuce on the each of 2 of the pieces of bread. Top with half the egg salad mixture and the other piece of toast. Carefully slice and serve.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 384Total Fat 25gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 19gCholesterol 135mgSodium 607mgCarbohydrates 30gFiber 3gSugar 3gProtein 11g
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