What exactly are grown-up egg salad sandwiches?
What makes these grown-up egg salad sandwiches so delicious, you ask?
Well, you guys, it’s quite simple. It’s the same delicious egg salad we’ve all loved over the years, but it’s souped up with some other delicious ingredients and techniques for extra nutrition, flavor and to be all fancy-schmancy. i.e. grown up!
Any time I can feel chef-y at home when making meals, I’m all over it.
So what are the extra touches?
- Some greenz, a.k.a. arugula (or spinach, kale, spring greenz, whatever you have at home) – they’re so pretty
- Bacon – really no explanation is needed, but crispy bacon crumbles makes egg salad TO DIE FOR
- Whole grain mustard instead of yellow – I love yellow mustard, but whole grain mustard elevates egg salad and makes it fancy-schmancy
- Freshly cracked black peppercorns – I use this in every dish I make, but just in case you’re not, I want to remind you to start using it 😉
- Sourdough bread – It’s the world’s best bread
- Wedges of perfectly boiled eggs – Instead of mashing it all up; we eat with our eyes!
Pretty simple, right? And super fun!
My favorite way to boil eggs:
There are a gazillion ways to hard-boil eggs, and I have a few favorites. My very favorite is in the Instant Pot.
I first place the rack in the bottom of the pot, pour in 1 cup of water and place the eggs on top of the rack so they are above the water. I set the Instant Pot on high pressure and cook the eggs for 4 or 5 minutes.
Once it beeps that it’s done, I do a quick release and get the eggs out and into ice water.
The reason I love this method so much is because they are perfectly cooked every time and EASY TO PEEL. Hallelujah.
If you don’t have an Instant Pot, my second favorite way is to boil them on the stove.
I use week-old eggs for this method because they are easier to peel. I bring a large pot of water to a boil, use a slotted spoon to slowly and carefully drop the eggs in, place a lid on top and cook the eggs for 12 minutes.
Once the time is up, I drain the pot and transfer to the eggs to a bowl of ice water until cooled.
Voila! The easiest hard-boiled eggs for perfect grown-up egg salad sandwiches.
Perfect egg salad, every time.Print
Grown-Up Egg Salad Sandwiches
Egg salad made with whole grain mustard, arugula and crispy bacon on toasted sourdough bread.
- Prep Time: 10-15 mins
- Cook Time: 10-15 mins
- Total Time: 20-30 mins
- Yield: Serves 4 1x
- Category: Breakfast
- Method: Stove-Top
- Cuisine: American
- 8 large eggs
- 4 tablespoons mayonnaise
- 2–3 teaspoons whole grain mustard
- ¼ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 4–8 slices lightly toasted sourdough bread
- Handful baby arugula
- 2–3 slices cooked bacon, crumbled
- Place eggs in a large saucepan and cover with cold water. Place pot on the stove on high heat, bringing water to a full boil. Shut the heat off and cover the pot with a fitted lid. Set the timer for 18 minutes, then remove from the stove and drain. Place the eggs in an ice water bath and allow to completely cool.
- Peel eggs, then chop each egg into small wedges and place in a bowl. Add mayonnaise, mustard, salt and black pepper and stir to combine. Taste and adjust seasoning, if necessary.
- Serve on sourdough toast with arugula and crumbled bacon.
Make Ahead Tip: Make a batch in advance and refrigerate up to 4 days in the refrigerator.
- Serving Size: 1 sandwich
- Calories: 422
- Sugar: 2g
- Sodium: 456mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 379mg
Keywords: healthy, quick, easy, lunch idea, snack, make ahead