Egg Salad Club Sandwich

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 854, total fat 58 G., saturated fats 15 G., proteins 30 G., carbohydrates 52 G., fiber 5 G., cholesterol 422 mg, sodium 1281 mg, sugar 12 G.

A savory egg salad with fried bacon bits, celery, mustard, and pickle relish makes a delicious filling for a hearty club sandwich. Top it with tomato slices and lettuce leaves for a delicious snack that will keep you full for hours.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 thick strips of bacon
8 large eggs
0.5 cup mayonnaise
1/4 cup finely chopped sweet onion
3 tbsp relish
1 tbsp Dijon mustard
0.5 tsp paprika
1 stalk celery, very finely chopped
12 slices white bread, lightly toasted
About 4 lettuce leaves, torn in half
2 medium tomatoes, sliced into rounds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white bread, bacon, eggs, vegetable relish, Dijon mustard, celery, sweet onion, tomatoes, leaf lettuce, paprika

Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F). Line a rimmed baking sheet with foil and place a rack on top. Place the bacon on the rack in a single layer. Bake until golden brown and crispy, 20–25 minutes. Let cool, then break the bacon in half.
Meanwhile, place the eggs in a large saucepan and cover with cold water to a depth of 2 cm. Bring to a boil over medium-high heat. Cook for about 30 seconds, then turn off the heat, cover the pan, and let stand for 20 minutes. Drain the water, cover the eggs with cold water, and let stand for 5 minutes. Drain, peel, and finely chop the eggs.

In a bowl, combine the eggs with mayonnaise, onion, relish, Dijon mustard, paprika, celery, 0.5 teaspoon salt, and black pepper to taste. Mix, gently whisking, until very smooth. Season with salt and pepper to taste.
Place 4 slices of toast on a work surface and evenly layer half the egg salad, bacon, lettuce leaves, and tomatoes on top. Season the tomatoes with salt. Add another slice of toast and top with the remaining ingredients. Close the sandwiches with the last 4 slices of toast. Using a sharp knife, trim the crusts from the sandwiches and cut them in half diagonally.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Breakfast / Fast food / Sandwiches / Appetizers / Sandwiches / Egg appetizers / Trisha Yearwood

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