Go Back
–+ servings
Print

Bacon Egg Salad Sandwich

Prep Time 15 minutes
Cook Time 15 minutes
cooling 5 minutes
Servings 2 servings
Calories 630kcal

Ingredients

  • 4 Eggs
  • 2 slices Bacon
  • 4 slices Sourdough bread lightly toasted
  • 2 tbsp Mayonnaise use as needed
  • 1 cup Baby spinach
  • 1 tbsp Red onion sliced thin or shaved thin
  • 2 Pickle spears
  • 2 oz Potato chips
US Customary - Metric

Instructions

  • Add the eggs to a saucepan and fill with cold water. Bring water to a boil and once boiling point is reached, boil for 8 minutes. Take the eggs out of the water and run under cold water to cool.
  • Place the bacon in a nonstick pan on medium heat. Cook on both sides until golden brown and crisp. Then set on paper towels to drain any excess grease.
  • Lightly toast the bread.
  • Peel the eggs, chop and add them to a bowl. Mix in mayo as needed for a creamy consistency and season with salt and pepper to taste.
  • Layer the bread with spinach, egg salad, onion, and bacon.
  • Cut in half and serve with pickles and chips.

Notes

Pro Tip: Depending upon your appetite make 1/2 sandwich with the soup

Nutrition

Calories: 630kcal | Carbohydrates: 45g | Protein: 23g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 348mg | Sodium: 1311mg | Potassium: 751mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2019IU | Vitamin C: 12mg | Calcium: 179mg | Iron: 5mg