Open-Faced Egg Salad Sandwich With Bacon Recipe by Nick Kindelsperger

Imported from seriouseats.com by @laleshii
Easy ·
Prep 5m
Cook 25m
· 30m total

It's important to know what a specific loaf of bread can and cannot do. So when I got my hands on the astonishing crusty bread, I decided to be as simple as possible, whipping up a straightforward batch of egg salad, and serving the result as an open-faced sandwich.

Best enjoyed as Main

Ingredients

for
servings
  • 6 large eggs
  • 8 slices thick-cut bacon, thick-cut
  • 2 tbsp mayonnaise
  • 1 tsp fresh juice from 1 lemon, fresh juice from 1
  • 2 tbsp thinly sliced scallions, or chives
  • 2 stalks celeries, chopped
  • salt and pepper
  • 8 slices Country bread, thick-cut
Nutrition Facts
1
Amount per serving
Calories
453
% DV*
Total Fat 22g 28%
Saturated Fat 6g 30%
Unsaturated Fat 13g
Sodium 827mg 36%
Total Carbs 41g 15%
Dietary Fiber 2g 9%
Sugars 3g 7%
Protein 23g 46%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    Carefully add the eggs and 1 1/2 quarts of water to a saucepan. Bring to a bare simmer over high heat (approximately 180°F), then turn heat to lowest setting, cover, and cook for 10 minutes. Remove eggs and place in a bowl under cold running water. When cool, peel eggs, discarded the shells, and finely chop the yolks and whites with a knife or by squeezing through your fingers in a bowl.

  2. 2

    Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally until crispy, about 10 minutes. Drain on paper towels.

  3. 3

    Combine mayonnaise, lemon juice, scallions, and celery in a medium-sized bowl. Stir the chopped eggs into the mayonnaise mixture. Taste and season with more salt and pepper if necessary.

  4. 4

    Toast the slices of bread. Top each slices with some of the egg salad and a slice bacon broken in half. Serve immediately.