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Egg Salad Meets the BLT Sandwich- $5 Dinner Challenge

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


  • 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)


  • 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