Back in January, I spent a lot of time traveling promoting my 2nd cookbook. I often stopped for meals at Subway…and during one of those stops, I was looking over the menu in hopes of finding a new sandwich to try. The BLT caught my eye and then it got me thinking about what else would work with a BLT.
Tuna salad would work…especially with some melted Swiss on top.
What about egg salad?! I wonder if that would work…
It does! This is a perfect sandwich for this summer…and I can’t wait to try it with perfectly ripened, warm tomatoes…straight from the garden.
I really enjoyed the sweet-salty combination of the egg salad and bacon.
Egg Salad Tips and Tricks
1. Use your pastry blender to cut the eggs when making egg salad. It’s a no fuss way to get the perfect amount of egg “chunkiness” in your salad.
2. Use Sandwich Spread. I’m surprised when I find out that friends don’t know about this secret ingredient. It’s found amongst the mayo in the grocery store and I use it with mustard on sandwiches…I use it to make tuna salad…and I use it to make egg salad. It has a delicious tangy, yet sweet, flavor that is perfect for tuna and egg salads.
Egg Salad-BLT Sandwich
Ingredients
- 8 eggs, hardboiled ($.80)
- about 1/2 cup sandwich spread ($.50)
- 12 slices turkey bacon, cooked ($.50) Used some from $.99 package in the freezer
- 1 large tomato, sliced ($.89)
- Couple leaves of iceberg lettuce, or other favorite variety ($.10)
- 2 loaves sweet French bread ($1.19) Manager’s Special, sliced sandwich bread will work too
- Cantaloupe, or other fresh fruit as side dish ($.75)
Directions
- In a small mixing bowl, cut up the hardboiled eggs with a pastry blender or knife and fork. Stir in the sandwich spread. Cook the bacon as directed on package.
- Slice the bread and assembly the sandwich with the egg salad, bacon, lettuce and tomato slices. In whatever order suits your fancy.
- Enjoy Egg Salad-BLT Sandwiches with a side of fresh fruit.
Cost $4.73
{ 13 comments… read them below or add one }
I love egg salad and adding the blt is a great idea.
Thanks for the link up.
We love sandwich spread- I had never thought to use it for my egg salad. I will have to give that a try. Do you have a Jimmy Johns near you- buy us we can go in and buy their day old bread for 50 cents a loaf- it’s perfect for this kind of stuff
A simple and delicious idea I’m going to have to try that today.
Love egg salad, sounds simple and totally delicious! Thanks!
I really love egg salad (but it’s often one of those dishes that flies under the radar for a while until you remember how much you love it). Definitely making egg salad with bacon for my lunch tomorrow (and bringing some tangy pickles on the side).
Always love getting your emails every day, they’re my first resource when I need inspiration for inexpensive meal options to slot into my weekly plan.
-BBC
My favorite sandwich at my favorite deli is a chicken salad (w/ pecans) and bacon. Same soft/crisp, sweet/salty taste.
My favourite and fastest way to make egg salad is to place a wire mesh cooking/cooling rack over a bowl. The quarter inch mesh makes nice little cubes of egg when you press the peeled eggs thru the wire rack. I also use this technique with boiled potatoes to make hash browns.
I just wanted to say I love all your recipes. I have a great recipe that was my grandma’s called Grandma Sommers Stew. I am so sorry that I couldn’t seem to attach the link. You can see it at our blog on Food and Drink. I am truly learning to maneuver around on the computer. Thank-you for your patience.
I have never heard of sandwich spread!! Does it have the mustardy taste that egg salad does? I’m going to have to try it!! I also love BLTs, so this combo rocks!
You should totally try it. We love it!
Miracle Whip has a “burger sauce” thing they make now too, that is a dijon flavor — AWESOME with egg salad, if you’re looking for that mustardy taste. Personally, I’m just an S&P and Hellmann’s girl when it comes to my egg salad. But to each her own, I say!!
Thanks for the reco…I’ve not seen that product yet! Great idea!
We love egg salad and this is a weekly kitchen task. I’ve made removing shells a breeze with this bumper car method I think everyone can benefit from; http://momonamission.me/?p=649, enjoy no peeling from now on! This recipe is on my to-do list, sounds wonderful!
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