Bacon in an egg salad sandwich recipe seems like no surprise, the natural, obvious progression of egg salad sandwiches. Eggs and bacon. Bacon and eggs.
That's probably why you're going to ask yourself, Why didn't I try that before? when you taste it. What a difference. What a surprise, after all.
And when you add a little lettuce and tomato it's like eating a BLT and an egg salad sandwich at the same time. Wowzers, you've got a party sandwich.
7 large hard-cooked eggs
4 slices crisp-cooked bacon
1/2 cup mayonnaise
1 heaping teaspoon Dijon mustard
Salt and pepper to taste
8 sandwich rolls or toasted English muffins, or comparable bread slices of your choice
Optional: Lettuce, thin-sliced tomatoes and/or onions
(Curly lettuce looks especially appealing on English muffins, rolls, and croissants.)
Chunky-chop the eggs, crumble the bacon and toss together.
Stir in the mayo and mustard. Season lightly with salt and pepper.
Distribute the egg salad evenly on the bottom halves of the toasted English muffins or rolls, about 1/4 cup each. Top with lettuce, tomatoes and/or onions, if you like. Replace the tops and serve.
Makes about 2 cups of egg salad, enough for 8 English muffin or similarly-sized sandwiches.
For regular, sliced bread figure fewer sandwiches which you can halve or quarter.