In summertime, there’s nothing like a real egg salad sandwich. I like making them for a meal we’ll be paying attention to, like dinner – it’s not ideal to tote along for a picnic on a hot day, anyway. This version is chunky and rustic, and the addition of crispy bacon makes it a play on the classic bacon and egg combo. On hearty bread, this open-faced sandwich is a knife and forker!
Open Faced Bacon and Egg Salad Sandwiches
- 6 eggs
- 4-5 slices bacon
- 1 celery stalk, finely chopped
- 1 green onion, finely chopped
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. mayonnaise
- 2 Tbsp. light sour cream or plain yogurt
- 1 tsp. grainy mustard
- salt and pepper to taste
- 4-6 thick slices of bread
In a medium saucepan, cover the eggs with water, then set on medium-high heat and bring to a boil. Let boil for a minute, then remove from the heat and set aside (I just place the pot on another burner that’s off) and let stand for 20 minutes. Drain, then run cool water over the eggs to cool them off.
Meanwhile, cook the bacon in a skillet until crisp; drain, crumble and set aside.
Peel the eggs and slice them into a medium bowl. Add the celery, onion, parsley, mayonnaise, sour cream, mustard, and salt and pepper to taste. Mix well, adding a little extra of any ingredient to suit your taste.
Pile the egg salad on the bread and sprinkle with bacon. Serves 4-6.