Bacon and Egg Salad Sandwich Recipe
Bacon and Egg Salad Sandwich Recipe photo by Taste of Home

Bacon and Egg Salad Sandwich Recipe

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“My husband and I often enjoy these simple but special sandwiches for dinner,” writes Esther Danielson from Lake Arrowhead, California. “Add a bowl of soup, side salad or carrot and celery sticks for a nourishing, full-size meal!”
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings


  • 2 bacon strips, cooked and crumbled
  • 3 tablespoons mayonnaise
  • 1 tablespoon spicy brown mustard
  • 1-1/2 teaspoons capers, drained
  • 3 hard-cooked eggs, chopped
  • 4 slices sandwich bread
  • 2 lettuce leaves

Nutritional Facts

1 sandwich (prepared with reduced-fat mayonnaise) equals 364 calories, 21 g fat (5 g saturated fat), 333 mg cholesterol, 843 mg sodium, 26 g carbohydrate, 1 g fiber, 16 g protein.


  1. In a small bowl, combine the bacon, mayonnaise, mustard and capers. Add eggs; stir gently to combine. Spread over two slices of bread; top with lettuce and remaining bread. Serve immediately. Yield: 2 servings.
Originally published as Bacon 'n' Egg Salad Sandwiches in Cooking for 2 Winter 2008, p61

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Reviewed Oct. 30, 2009

"this was a very good egg salad sandwich except for the capers in it tasted awful to me. after i picked them out it was still a great egg salad sandwich recipe :)"

Reviewed Feb. 13, 2009

"This recipe is amazing and so much better than the average egg salad sandwich. My husband absolutely loved it and I will be making this from now on. Thanks.

D. Ramsey, Northumberland, PA"

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