There's something undeniably satisfying about a well-made egg salad sandwich, and when you add crispy bacon to the mix, it transforms into an irresistible comfort food masterpiece. This recipe combines classical technique with a modern twist to create the perfect lunch or light dinner option.
Prep Time: 20 minutes Cook Time: 15 minutes Total Servings: 4 sandwiches
Ingredients:
- 6 large eggs
- 8 slices of thick-cut bacon
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely diced
- 2 tablespoons red onion, minced
- 1 tablespoon fresh chives, finely chopped
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 8 slices of your favorite bread
- Butter lettuce leaves
- Sliced tomatoes (optional)
Instructions:
Begin by perfecting your hard-boiled eggs. Place the eggs in a saucepan and cover them with cold water by an inch. Bring the water to a rolling boil, then remove from heat, cover, and let stand for exactly 10 minutes. Transfer the eggs to an ice bath immediately to stop the cooking process. This method ensures perfectly cooked yolks with no grayish ring.
While the eggs are cooking, prepare your bacon. Lay the strips on a cold baking sheet and place them in a cold oven. Set the temperature to 400°F (200°C) and bake for about 15-20 minutes, or until they reach your desired crispiness. This method prevents shrinkage and ensures even cooking. Once done, transfer to paper towels to drain excess fat.
Peel the cooled eggs and chop them into small, uniform pieces. The key to a great egg salad is consistency in chopping – you want the pieces small enough to create a creamy mixture but large enough to maintain some texture.
In a medium mixing bowl, combine the mayonnaise and Dijon mustard. Add the chopped eggs, celery, red onion, and chives. Crumble six slices of the bacon into small pieces and add to the mixture, reserving two slices for garnish. Season with garlic powder, salt, and pepper. Fold everything together gently to maintain some texture in the eggs.
To assemble the sandwiches, lightly toast the bread slices if desired. Spread a thin layer of mayonnaise on each slice to create a moisture barrier that prevents the bread from becoming soggy. Layer butter lettuce on the bottom slice, followed by a generous portion of the egg salad mixture. Add sliced tomatoes if using, and top with the remaining crumbled bacon. Close the sandwich with the second slice of bread.
Pro Tips:
- For the best flavor, let the egg salad mixture rest in the refrigerator for at least 30 minutes before assembling the sandwiches
- Use room temperature mayonnaise for easier mixing
- Pat the lettuce dry thoroughly to prevent a soggy sandwich
- For extra crunch, toast the bread just before assembly
Storage and Make-Ahead: The egg salad mixture can be stored in an airtight container in the refrigerator for up to 2 days. However, for the best texture and flavor, assemble the sandwiches just before serving.
Frequently Asked Questions:
Q: Can I make this recipe lighter? A: Yes! You can use light mayonnaise, turkey bacon, and reduce the amount of egg yolks by using a combination of whole eggs and egg whites.
Q: What's the best bread to use? A: Any sturdy bread works well, but sourdough, whole grain, or thick-cut white bread are excellent choices. The bread should be fresh and sturdy enough to hold the filling.
Q: How do I prevent the sandwich from becoming soggy? A: Toast the bread lightly, spread a thin layer of mayonnaise on both slices, and ensure all vegetables are thoroughly dried. If packing for lunch, keep the filling separate and assemble just before eating.
Q: Can I add other ingredients to the egg salad? A: Absolutely! Consider adding avocado, pickles, capers, or fresh herbs like dill or tarragon. Just be mindful not to add too many wet ingredients that could make the mixture soggy.
Q: How can I tell if my eggs are perfectly cooked? A: When sliced, the yolk should be completely set but still bright yellow, with no grayish-green ring around it. The whites should be firm but not rubbery.
This bacon and egg salad sandwich recipe combines the best of both worlds – the creamy, comforting classic egg salad with the irresistible crunch and smokiness of bacon. Whether you're preparing it for a quick lunch, picnic, or casual dinner, this elevated sandwich is sure to become a new favorite in your recipe collection. Remember, the key to success lies in using quality ingredients and taking the time to prepare each component properly. With these tips and techniques, you'll be making perfect bacon and egg salad sandwiches that would make any deli proud.
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