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Egg Salad BLT Sandwich

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

This is a perfect sandwich for this summer...and I can't wait to try it with perfectly ripened, warm tomatoes.
Prep Time10 minutes
Cook Time10 minutes
Servings - 4 servings

Ingredients 

  • 8 eggs hardboiled
  • 1/2 cup sandwich spread or mayo
  • 12 slices bacon cooked
  • 1 large tomato sliced
  • 4 iceberg lettuce leaves
  • 2 loaves sweet French bread sliced
  • fresh fruit side dish

Instructions

  • 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.