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Tomato, Bacon and Egg Salad Sandwich

egg salad sandwich

You might think that an egg salad sandwich is an egg salad sandwich. But as with most things, technique matters. If you take the time to puree the egg yolks with mayonnaise until thick and creamy then hand chop the whites separately, you’ll be rewarded with an egg salad sandwich with perfect texture.

Tomato, Bacon and Egg Salad Sandwich

Print This Recipe Total time Yield 4Source Inspired by Langer’s Deli in Los AngelesPublished

If you’re going to store the hard-boiled eggs for more than an hour, plunge them into the ice-water bath uncracked to cool completely before draining and moving them the refrigerator.

egg salad sandwich

Ingredients

  • 8 large eggs (at room temperature)
  • ½ cup mayonnaise (plus more for toasted bread slices)
  • 1 tablespoon prepared cream horseradish
  • 2 teaspoon pickle brine (from jarred pickles)
  • 3 dash red Tabasco sauce
  • salt and pepper (as needed)
  • 2 tablespoon minced fresh chives
  • 2 tablespoon minced shallots
  • 8 slice egg bread (lightly toasted)
  • 1–2 heirloom tomatoes (sliced)
  • 8 slice smoked bacon (cooked until crisp)

Directions

Gently place eggs in a single layer in the bottom of a saucepan. Cover them by about 1‑inch with room-temperature water. Place the pan on the burner set to high heat. Once the water comes to a gentle boil, cook the eggs for 1 minute. Then turn off the heat and let the eggs sit in the water for 12 minutes.

Meanwhile, in a large bowl prepare an ice bath.

After 12 minutes drain the eggs, then gently tap each one on the edge of the ice-bath bowl to crack the shells. Place each cracked egg into the ice bath bath to cool completely, about 5‑minutes.

Peeled the cooled eggs, discarding shells. Halve the eggs lengthwise and pop the yolks out and into a food processor. Add the mayonnaise. prepared horseradish, pickle juice, and Tabasco; season with salt and pepper. Puree until smooth. Transfer to a medium bowl. Coarsely chop the whites, add them to the bowl along with the chives and shallots; gently fold until well incorporated.

Divide the egg salad on 4 of the toasted bread slices, top with tomato slices and two strips bacon. Spread some more mayonnaise on the remaining 4 toasted bread slices, placing them on top to finish the sandwich.