Egg Salad Sandwich

 
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Easter is here, and if your household is anything like ours, you will likely find yourself with an abundance of hardboiled eggs. There are many ways I like to use the extra eggs, such as pickled eggs or on grilled steak salads. However, a quick and delicious option is an Egg Salad Sandwich. With some good sourdough bread and crispy bacon you can make this sandwich just a little more delicious. Give it a try, and enjoy.

Ingredients

  • 8 Large Hard Boiled Eggs, Peeled and Chopped

  • Sourdough Bread, Sliced

  • 1/2 Cup Mayonnaise

  • 2 Green Onions, Chopped

  • 2 Stalks Celery, Finely Chopped

  • 4 Slices Bacon, Cooked

  • 1/4 Teaspoon Paprika

  • 1/8 Teaspoon Fresh Ground Black Pepper

  • 1/4 Teaspoon Kosher Salt

  • 1/2 Teaspoon Fresh Dill, Chopped

  • 1 Teaspoon Dijon Mustard

Preparing The Meal

Begin by combining the mayonnaise, mustard, green onions, celery, spices, and dill in a medium bowl. Stir to combine all of the ingredients. Then, add the chopped eggs and fold carefully into the mixture.

Cover and refrigerate the egg salad for at least 20 minutes. While the egg salad is chilling, slice your bread and brush with olive oil. Place the bread on a baking sheet and toast under the broiler in the oven until golden brown. When the bread is toasted, remove from the oven and set aside to cool slightly. When the egg salad has chilled, scoop a serving onto the toasted bread, top with the crispy bacon and enjoy immediately.

 
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