Bacon and Egg Salad Sandwich
Ingredients
- 8 eggs
- 4 strips of bacon
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons chopped fresh chives, optional
Instructions
- Add eggs to a large pot filled with cold water and boil. Turn off the heat, cover, and let the eggs sit in the hot water for 10 minutes. Prepare a bowl with ice and water. After 10 minutes, transfer the eggs with a slotted spoon to the prepared water bath to stop the cooking process. Peel the eggs and chop them into bite-sized pieces.
- Place the bacon strips in a cold pan. Cook the bacon over medium heat, flipping and turning to help it brown evenly. When the bacon is crisped to your liking, transfer it to a cooling rack to drain (I prefer the rack over a paper towel bc the air circulates under the rack and prevents the bacon from getting soggy). Chop the bacon into bite-sized pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, mustard, salt and pepper until creamy and smooth. Add the bacon, stir again, and taste for seasoning. Refrigerate until ready to use. Enjoy!