Bacon 'n' Egg Salad Sandwiches Recipe

2.5 1 3
Bacon 'n' Egg Salad Sandwiches Recipe
Bacon 'n' Egg Salad Sandwiches Recipe photo by Taste of Home
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Bacon 'n' Egg Salad Sandwiches Recipe

Read Reviews
2.5 1 3
Publisher Photo
One day I decided to make egg salad and just started adding a little of this and a little of that. I came up with this recipe that my family really enjoys. I serve it whenever my grandkids come to visit.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 12 hard-boiled large eggs, chopped
  • 1/2 cup mayonnaise
  • 1 small onion, chopped
  • 1 small sweet pickle, diced
  • 1 tablespoon prepared mustard
  • 2 teaspoons sweet pickle juice
  • 1-1/2 teaspoons salt
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon paprika
  • 5 bacon strips, cooked and crumbled
  • Lettuce leaves
  • 6 to 8 sandwich rolls, split

Directions

In a bowl, combine the first 14 ingredients; mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in the bacon. Place a lettuce leaf and about 1/2 cup egg salad on each roll. Yield: 6-8 servings.
Originally published as Bacon 'n' Egg Salad Sandwiches in Country Extra May 2001, p49

  • 12 hard-boiled large eggs, chopped
  • 1/2 cup mayonnaise
  • 1 small onion, chopped
  • 1 small sweet pickle, diced
  • 1 tablespoon prepared mustard
  • 2 teaspoons sweet pickle juice
  • 1-1/2 teaspoons salt
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon paprika
  • 5 bacon strips, cooked and crumbled
  • Lettuce leaves
  • 6 to 8 sandwich rolls, split
  1. In a bowl, combine the first 14 ingredients; mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in the bacon. Place a lettuce leaf and about 1/2 cup egg salad on each roll. Yield: 6-8 servings.
Originally published as Bacon 'n' Egg Salad Sandwiches in Country Extra May 2001, p49

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dwvwilliams User ID: 1508891 88566
Reviewed Sep. 10, 2010

"I was so excited to make this for my husband but was very disappointed. I followed recipe exactly and it was way to salty so i tried to even it out by adding more relish then it was too runny:( Maybe next time i wouldn"t add any salt?"

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