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Bacon and Egg Salad Sandwich

by Jane Wangersky | September 4th, 2014 | Recipes, Simple Solutions
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bacon n egg sandwichSeptember is time to think about school lunches and their classic main dish, the sandwich. (At least, it is if your kids’ school is opening up on schedule, not staying closed because of a strike — but in that case, your kids can always try selling sandwiches to the people on the picket lines. That should be educational.) Anyway, September is a time both to revisit classic sandwiches, like peanut butter and jelly, and experiment with new ones. Here’s a new one you might like to try.

Bacon and eggs go together, of course — bacon and fried eggs, anyway. Well, why not bacon and hard boiled eggs? Egg salad is one of those bland foods that cry out for a sprinkling of some stronger flavor, not to mention a touch of crunchiness to vary the smooth texture. Bacon bits give you both. You can think of this as either bacon and eggs you can put in a bag lunch, or a sandwich you can eat for breakfast.

 

Bacon and Egg Salad Sandwich


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Ingredients
  1. 1 hard boiled egg, cooled and peeled
  2. 1 teaspoon mayonnaise
  3. 1 teaspoon bacon bits
  4. 2 slices bread
  5. salt to taste (may not be necessary)
Instructions
  1. Cut up the egg as fine as you like, mash it with a fork, and add the mayonnaise. Blend them well and stir in the bacon bits. Spread on bread.
  2. I don’t think I’ve mentioned this before, so here’s the easy way to peel a hard boiled egg: Tap the wide end against a hard surface to break the air pocket inside.
  3. Then lightly tap the entire egg on the surface, making sure you cover it all, but not spending too long on it.
  4. The shell will crack all over, but stick to the thin top layer of skin just beneath it, and you can quickly peel the whole thing off.
  5. The bacon bits can be either ready made, home crumbled from bacon you’ve cooked yourself (let it cool first), or even soy protein for vegetarians.
  6. One thing holds true for all of these, and it’s why I’ve kept this recipe quantity to just one sandwich’s worth: They will get soggy after a few hours in the egg salad, so don’t try to hold the sandwich too long.
  7. For a variation, try chipotle mayonnaise, baconnaise (do they still make that?) or even salad dressing, either creamy or tomato-based.
  8. You could also try adding a slice or two of tomato to the salad, or maybe some sliced olives.
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