Grown Up Egg Salad Sandwiches

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


  • 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


  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.


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