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A teatime classic or lunchbox special, the egg salad sandwich is simple yet versatile. You likely already have the ingredients for this comforting staple sandwich in your kitchen.
Originally invented in America in the 18th century, this classic stands the test of time. You can now find egg salad across the globe with unique cultural influences. Many families have their own twist or secret ingredient. This recipe has its own special additions: bacon! And cheese!
Egg salad is delicious on any bread. Try it with flaky croissants, buttery brioche, soft white, even rye. For one or many: clubs, croissants, or a whole tray of tea sandwiches, this recipe can be adapted for any number of guests or occasions.
Egg Salad Sandwich Ingredients
- Shredded cheddar
- Cream cheese
- Fresh cracked pepper
Dress up the egg salad with leafy greens or add another layer to make it double-decker club style. Go crustless and cut into triangles for a sophisticated tea time snack. Even dressed down in its most unassuming form sandwiched on white bread, you can’t go wrong.
Whether it’s for your own lunch or to feed a party, this recipe can easily be doubled, tripled, quadrupled, or more. It can be whipped up relatively quickly for immediate consumption or made in advance and chilled. Either way, wait to plate until right beforehand to prevent your bread from getting soggy or stale.
How to Make Egg Salad Sandwich
FIRST STEP: In a small bowl, mash together cream cheese, mayo, chives, salt, and pepper.
SECOND STEP: In a large bowl, use a pastry cutter to mash up eggs. Finely chop the bacon and add to eggs.
THIRD STEP: Add shredded cheddar and cream cheese mixture to eggs and bacon. Mix together until everything is mixed really well and eggs are covered in cream cheese.
FOURTH STEP: Serve on bread with spinach.
Sprinkle some baking soda in the water you boil the eggs in to help the shells come off easier.
Run the hard-boiled eggs under cool water after cooking. Crack the eggs on the counter as they cool and let sit in the cool water. This will help the shell separate from the egg white and practically slip off.
Baking bacon in the oven is a simple way to get nice, crispy bacon.
Storing this Recipe
Store in an airtight container and refrigerate for 3-5 days.
This recipe can be frozen, however, the creamy texture will not be the same as fresh.
Egg Salad Sandwich
- In a small bowl, mash together cream cheese, mayo, chives, salt, and pepper.
- In a large bowl, use a pastry cutter to mash up eggs. Finely chop the bacon and add to eggs.
- Add shredded cheddar and cream cheese mixture to eggs and bacon. Mix together until everything is mixed really well and eggs are covered in cream cheese.
- Serve on bread with spinach.