Check out this epic fully loaded Egg Salad Sandwich for a new way to enjoy this classic lunch!
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Okay, who doesn’t love a classic egg salad sandwich? When the crave hits, there is nothing that can stop me from whipping up one of these beauties. (other than an empty carton of eggs- the horror!) You know what makes them better? Bacon and Cheddar!
I honestly think maybe I eat too many eggs… I just can’t help myself! Breakfast isn’t breakfast without eggs, fries poached or scrambled. Then there’s my favourite snack – devilled eggs! Even after all of that I still end up craving these fully loaded egg salad sandwiches when lunch time hits! What’s a girl to do? Make egg salad sandwiches of course!
It doesn’t help that my sister is pregnant and comes over for lunch all the time. She also loves egg salad sandwiches, so we end up eating them for lunch quite often!
Do you love eggs this much?
What do you put in your egg salad?
I like any kind of egg salad you can throw at me, however, my favourite happens to be a super-basic-plain-jane kinda egg salad! I just mix eggs, mayonnaise, salt and pepper! Easy-peasy!
How to make an egg salad sandwich
Egg salad sandwiches are super easy to make, the hardest part is waiting for the eggs to cook!
After the eggs are cooked, peel and dice them up then mix with mayonnaise, salt and pepper. Spread mayo on a couple slices of bread then add the egg mixture!
If you want an epic fully loaded egg salad sandwich then add some crispy bacon and sliced cheddar cheese!
How do you make a perfect boiled egg?
I have made a lot of boiled eggs in my time. Like, A LOT. This is how I make mine which turn out perfect every single time.
Place your eggs in a small saucepan, add cool water until the eggs are covered and pour in some salt. Place on the stove and turn the heat to high. Once the water is boiling, reduce the heat a little bit so that the water continues to boil lightly. Cook this way for ten minutes.
You now want to cool the eggs quickly to avoid overcooking the eggs. I do this by running the eggs under cold water for several minutes or fill the saucepan with cold water and ice cubes.
Once the eggs have cooled completely they can be shelled.
Why do I add salt to the water while boiling? I always buy farm fresh eggs because I strongly believe in happy chickens. Farm fresh eggs can be horribly difficult to peel, so adding salt to the water before boiling helps the shell come off way easier!
How many eggs do you need for egg salad sandwich?
Two eggs! The perfect amount of eggs for each sandwich is two eggs. So if you are making one sandwiches, turn two eggs into egg salad, if you are making two sandwiches turn four eggs into egg salad, etc.
Can this recipe be made low carb?
Oh heck yes it can! I love making low carb egg salad sandwiches! The only replacement you would need to make would be to use a 90 Second Keto Bread instead of other bread.
This sandwich is an excellent choice for a low carb lunch!
What are the nutrition facts if made low carb?
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Here are the nutrition facts of one sandwich if you switch the bread for one of these 90 Second Keto Breads.
Calories: 842 Net Carbs: 9 Protein: 41 Fat: 68
How long is an egg salad sandwich good for?
Egg salad sandwiches can last 3-5 days in the refrigerator if stored properly. Make sure they are kept in an air tight container or sealed in plastic wrap.
What to serve with egg salad sandwiches
These egg salad sandwiches are super filling, but if you are like me and love to have something alongside your main, here is a list of my favourite things to eat with egg salad sandwiches.
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Egg Salad Sandwich with Bacon and Cheddar
- 2 eggs
- 2 slices bread
- 2 slices bacon
- 1 leaf lettuce
- 1 slice cheddar cheese
- 2.5 tbsp mayonnaise divided
- 1 pinch black pepper
- 1 pinch sea salt
- Small Saucepan
- Cutting Board and Knife
- In a small saucepan add the eggs and cold water until the eggs are completely covered. Pour in a dash of salt to help with shelling. Heat saucepan on high and once boiling, cook for 10 minutes, then run eggs under cold water for 5 minutes.
- Heat a skillet on medium and fry the bacon until nice and crispy. Set aside.
- Peel the eggs when they are cool enough and dice them into small pieces. Mix them with a pinch of salt and pepper and 1.5 tbsp mayonnaise.
- Spread 1/2 tbsp mayonnaise on each slice of bread. On one side lay the cheddar down and spread the egg salad evenly on top. On the other slice of bread lay the lettuce and then the bacon on top. Sandwich the two together and you’re all done! Enjoy!