Print

Grown-Up Egg Salad Sandwiches

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

Ingredients

Scale
  • 8 large eggs
  • 4 tablespoons mayonnaise
  • 2-3 teaspoons whole grain mustard
  • ¼ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 4-8 slices lightly toasted sourdough bread
  • Handful baby arugula
  • 2-3 slices cooked bacon, crumbled

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

Keywords: healthy, quick, easy, lunch idea, snack, make ahead