Egg Salad BLTA Sandwich
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0.0
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 servings
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Course
Main Course
Egg Salad BLTA Sandwich
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The addition of bacon is a near-perfect balance of sweet, smoky, crusty, and saltiness in this sandwich!
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Ingredients
- 4 lices applewood smoked bacon
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon red wine vinegar
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper to taste
- 4 lices Wheat bread toasted
- ½ cup baby spinach
- 1 to mato thinly sliced
- 1 avocado halved, seeded, peeled and thinly sliced
Instructions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
- In a large bowl, roughly mash the eggs with mayonnaise, red wine vinegar, Dijon mustard, salt and pepper, to taste.
- Serve sandwiches on wheat bread with bacon, egg salad, spinach, tomatoes and avocado.
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