Zutaten für Bacon And Egg Salad Sandwiches
- 6 large eggs
- 4 slices bacon
- ½ cup chopped celery
- ¼ cup mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 lettuce leaves
- 1 tomato, sliced
- 8 slices whole wheat bread
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Zubereitung von Bacon And Egg Salad Sandwiches
- Place 6 large eggs in a medium saucepan.
- Cover with cold water by about an inch.
- Bring to a rolling boil over medium-high heat.
- Once boiling, immediately reduce heat to low, cover, and simmer for 15 minutes.
- While eggs simmer, cook 4 slices of bacon until crisp. (about 5-7 minutes)
- Remove bacon from pan and drain on paper towels. Crumble once cool.
- Once the 15 minutes are up, immediately drain the hot water from the eggs and run cold water over them for 30 seconds to stop the cooking process.
- Once cool enough to handle, peel and finely chop the eggs.
- In a medium bowl, combine the chopped eggs, 1/2 cup chopped celery, 1/4 cup mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix well to combine.
- Stir in the crumbled bacon.
- Refrigerate for at least 15 minutes to allow flavors to meld.
- Spread egg salad onto 4 slices of bread.
- Layer lettuce leaves and tomato slices on top of the egg salad.
- Top with remaining bread slices.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
22g
Fat
27g
Carbs
10g
