This Simple Egg Salad Sandwich has hardboiled eggs, sliced and folded into homemade mayonnaise, with crunchy bits of pickles and celery, a dollop of Dijon and dill, and topped with two thick slices of bacon. But what we love most is that this is a dish you could eat for breakfast with no guilt, for lunch with a side of crunchy chips with no guilt, and for dinner with a hearty soup with, you guessed it, no guilt. You heard it here first, eggs just might be one of our favourite ingredients.
No.1 | Pull eggs out of the fridge and start a pot of water to boil. Carefully place the eggs in the boiling water, one at a time. Set a timer for 9 mins, and once it goes off, strain the eggs and fill the pot with cold water. Allow eggs to cool while you prepare the dressing. While the eggs are cooking you can also cook the bacon on a skillet heated to medium high. Cook for 10 minutes flipping once halfway through.
No. 2 | In a large bowl, mix together minced celery and pickles, 3 tbsp mayonnaise, mustard, dill and salt and pepper. Peel the eggs and roughly chop them to a ½ inch dice. Place them into the bowl with the dressing and gently fold the eggs until coated with the dressing.
No. 3 | You can eat it at this point, but we love eating it in sandwich form with toasted bread smothered in mayo, topped with bacon and greens.
If you have some horseradish, add about 1/2 a tsp to the salad to kick up the flavour. Trust us you won’t be disappointed!