Bacon Dijon Egg Salad Sandwich Recipes

BACON-EGG SALAD SANDWICH

Steps:

• Mix eggs, mayo and mustard in medium bowl. Stir in bacon.
• Spread egg mixture evenly onto 4 of the bread slices; top with lettuce.
• Cover with remaining 4 bread slices.

EGG SALAD AND BACON SANDWICH

Steps:

• In a large bowl, combine the first seven ingredients. Add eggs and mix well. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined croissants.

BACON DIJON EGG SALAD SANDWICH

Steps:

• Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.

DELICIOUS EGG AND BACON SALAD SANDWICHES

Steps:

• In a bowl combine chopped eggs, about 1/3 cup mayo (or to taste) green onions, celery, olives, pimiento, Dijon mustard, salt and pepper; cover and chill for a minimum of 4 hours.
• To prepare the sandwiches: toast all slices of bread.
• Lightly spread 12 toasted slices of bread with mayo.
• Divide the egg salad between 6 slices of bread.
• Place bacon slices on top of the egg, then lettuce.
• Cover with remaining 6 slices of toasted bread.
• Cut sandwiches diagonally in half, then again making 4 pieces if desired.

EGG SALAD WITH BACON

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
• Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.

BACON DIJON EGG SALAD SANDWICH

Steps:

• Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.

BACON DIJON EGG SALAD SANDWICH

Steps:

• Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.

BEST-EVER EGG SALAD SANDWICHES

Steps:

• Saute bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes.
• Using slotted spoon, transfer bacon to paper towels to drain.
• Cut bacon slices crosswise in half.
• Combine chopped eggs, celery, and olives in bowl.
• Mix in 1/4 cup mayonnaise and mustard.
• Season with salt and pepper.
• Place toast slices on work surface; spread lightly with remaining mayonnaise.
• Divide egg salad among 6 toast slices.
• Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each.
• Cover with remaining toast slices, mayonnaise side down.
• Cut sandwiches diagonally in half.

BACON-AND-EGG SALAD TEA SANDWICHES

Steps:

• Place chopped eggs in a medium bowl. Add mayonnaise, mustard, cayenne, and bacon; stir to combine. Add hot-pepper sauce, and season with salt and pepper.
• Thinly spread butter on two slices of bread; cover one slice with egg salad, and top with other slice. Use a serrated knife to trim crusts and cut into four squares. Dip one edge in chopped chives. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

BEST-EVER EGG SALAD SANDWICHES

Steps:

• Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
• Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
• Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.