Grown Up Egg Salad Sandwiches

What exactly are grown-up egg salad sandwiches?

It’s made with perfectly cooked hard-boiled eggs, whole grain mustard, arugula and crispy bacon on toasted sourdough bread.

It’s the best ever egg salad and an amazing make-ahead lunch!

How to make grown up egg salad

Featured Ingredients

• Boiled eggs: Shelled and cut into big pieces.
• Mayo: Real mayo, because it’s a must-have for creamy egg salad.
• Whole grain mustard: I love yellow mustard, but whole grain mustard elevates egg salad and makes it a lil fancy.
• Freshly cracked black pepper: I use this in every dish I make, but it’s so much better with freshly cracked in this instance.
• Greens: A.K.A. arugula (or spinach, kale, spring greens, whatever you have at home) – they’re so pretty.
• Bacon: Crispy bacon crumbles makes egg salad extra amazing.
• Sourdough bread: It’s the world’s best bread.

Step-by-Step Instructions

1. Place eggs in a large saucepan and cover with cold water.
2. Place pot on the stove on high heat, bringing water to a full boil.
3. Shut the heat off and cover the pot with a fitted lid.
4. Set the timer for 18 minutes, then remove from the stove and drain.
5. Place the eggs in an ice water bath and allow to completely cool.
6. Peel eggs, then chop each egg into small wedges and place in a bowl.
7. Add mayonnaise, mustard, salt and black pepper and stir to combine.
8. Taste and adjust seasoning, if necessary.
9. Serve on sourdough toast with arugula and crumbled bacon.

Recipe Substitutions and Alterations

• For the boiled eggs: For a shortcut, use pre-boiled eggs from the supermarket.
• For the bread: Use any homestyle or homemade fluffy bread to make for the best sandwich.
  • Sourdough and whole grain are my favorite.
• For serving: If you don’t want to serve with bread, try eating it with a fork or spoon as-is, stuffing in lettuce cups or eating with crackers.

Nutrition Considerations

• To make it gluten free: The egg salad does not contain gluten.
  • Serve as-is or on gluten free bread.
• To make it dairy free: This recipe does not contain dairy.
• To make it nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.

Storage Tip

• Store the egg salad in an airtight container in the refrigerator up to 4 days.

Make-ahead lunch recipes:

• Broccoli Pesto Pasta
• Rainbow Veggie Pinwheels
• Mac and Cheese Cups with Veggies
• Apple Walnut Chicken Salad
• Ramen Noodle Salad with Orange Sesame Dressing

Grown Up Egg Salad Sandwiches

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Egg salad made with whole grain mustard, arugula and crispy bacon on toasted sourdough bread.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 10-15 mins
• Total Time: 20-30 mins
• Yield: Serves 4
• Category: Breakfast
• Method: Stove-Top
• Cuisine: American

Ingredients

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• 8 large eggs
• 4 tablespoons mayonnaise
• 2–3 teaspoons whole grain mustard
• 1/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 4–8 slices lightly toasted sourdough bread
• Handful baby arugula
• 3 slices cooked crispy bacon, roughly chopped

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Instructions

1. Place eggs in a large saucepan and cover with cold water. Place pot on the stove on high heat, bringing water to a full boil. Shut the heat off and cover the pot with a fitted lid. Set the timer for 18 minutes, then remove from the stove and drain. Place the eggs in an ice water bath and allow to completely cool.
2. Peel eggs, then chop each egg into small wedges and place in a bowl. Add mayonnaise, mustard, salt and black pepper and stir to combine. Taste and adjust seasoning, if necessary.
3. Serve on sourdough toast with arugula and crumbled bacon.

Notes

Make Ahead Tip: Make a batch in advance and refrigerate up to 4 days in the refrigerator.

Nutrition

• Serving Size: 1 sandwich
• Calories: 422
• Sugar: 2g
• Sodium: 456mg
• Fat: 25g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 379mg