Grown Up Egg Salad Sandwiches
Egg salad made with whole grain mustard, arugula and crispy bacon on toasted sourdough bread.
- 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
Scale
- 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
Instructions
- 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.
- 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.
- 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
Find it online: https://thehealthyepicurean.com/grown-up-egg-salad-sandwiches/