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Egg Salad BLTA Sandwich
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Egg Salad BLTA Sandwich

The addition of bacon is a near-perfect balance of sweet, smoky, crusty, and saltiness in this sandwich!

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 servings
Course: Main Course

Ingredients

  • 4 lices Bacon applewood smoked
  • 4 egg large
  • 2 tablespoons mayonnaise
  • 1 teaspoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 4 lices Wheat bread toasted
  • ½ cup baby spinach
  • 1 to mato thinly sliced
  • 1 avocado halved, seeded, peeled and thinly sliced

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. In a large bowl, roughly mash the eggs with mayonnaise, red wine vinegar, Dijon mustard, salt and pepper, to taste.
  4. Serve sandwiches on wheat bread with bacon, egg salad, spinach, tomatoes and avocado.