Bacon Egg Salad Sandwich

We're taking lunch to a whole new level with this Bacon & Egg Salad Sandwich. It's a match made in heaven with creamy mayo, a bit of mustard, and a pinch of fresh dill. Pile it high on soft bread. It's gonna be awesome. 

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 3 sandwiches 1x
  • Category: Lunch
  • Method: Mixed
  • Cuisine: American


Units Scale
  • 6 large eggs
  • 4 slices bacon
  • 1/2 cup mayonnaise
  • 2 tablespoons mustard
  • 1 teaspoon dried dill 1 tablespoon chopped fresh dill
  • 1/4 teaspoon paprika
  • Dash of cayenne
  • Dash of garlic powder
  • Dash of onion powder
  • Salt and pepper to taste
  • 6 slices of bread


  1. Put your eggs in a medium sauce pan and cover with water. Place over high heat and boil for 8 to 10 minutes. Carefully pour out the hot water and run cold water over your eggs to cool them quickly. I usually cook my eggs ahead of time and park them in the fridge for a while until I'm ready.
  2. Scissor your bacon into a large skillet over medium heat and cook, stirring occasionally, until you've reached desired crispiness. The crispier the better, in my opinion. Remove bacon to a paper towel lined plate to drain.
  3. Carefully peel each egg, chop them into chunks, and drop them into a medium size mixing bowl.
  4. Add remaining ingredients. Feel free to glance around your spice rack and fridge, adding bits of all the things you love. Stir everything together gently.
  5. Pile your egg salad onto soft bread and be happy.

Keywords: Eggs, Bacon, Sandwich

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