thepioneerwoman
Loaded Egg Salad Sandwich
This loaded egg salad sandwich with bacon, cheddar, and pickles is a flavorful way to use leftover hard-boiled eggs for an easy, satisfying lunch.
👥 2 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●skillet
📝 Preparation Steps
1
Step
2
1
3
Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for ⏱️ 10 minutes. Transfer the eggs with the slotted spoon to the bowl of ice water; let cool completely, about ⏱️ 10 minutes. Peel the eggs, then cut them in half. Give them a rough chop, then set aside.
large eggs4
4
Step
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2
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In a medium skillet, cook the bacon over medium heat, flipping occasionally, until browned and crispy, 5 to ⏱️ 7 minutes. Transfer to a paper-towel lined plate to cool; crumble.
bacon3 slices
7
Step
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3
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In a small bowl, mix the mayonnaise, mustard, sriracha, everything bagel seasoning, paprika, salt, and pepper. Stir until completely combined. Taste and adjust the seasoning as needed. Add the chopped eggs, bacon, cheese, gherkins, sweet pepper, and green onion. Stir again.
large eggs4bacon3 slices
10
Step
11
4
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Divide the salad between 2 slices of bread. Top with lettuce and the remaining 2 slices of bread. Serve with potato chips.
Potato chips, for serving
Nutrition Facts
calories
847 Calories
fat Content
59 g
fiber Content
6 g
sugar Content
7 g
sodium Content
1393 mg
protein Content
31 g
trans Fat Content
0 g
cholesterol Content
423 mg
carbohydrate Content
43 g
saturated Fat Content
15 g
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