Bacon and Egg Salad Sandwiches
Try this yummy sandwich recipe of eggs, smoked bacon, cucumber, and basil that can be prepared in less than 30 minutes.
Ingredients
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6 eggs
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8 slices applewood-smoked bacon
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1/2 cup mayonnaise
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2 tsp. yellow mustard
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1/2 of an English cucumber, chopped
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12 to 16 basil leaves
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8 slices challah bread
Directions
1.
Place eggs in medium saucepan; cover with water. Bring to a boiling over high heat; cover and remove from heat. After 6 minutes, remove 2 eggs. Rinse with cold water; peel and set aside. Let remaining eggs stand in hot water 4 minutes more. Drain; rinse with cold water. Peel and coarsely chop the 10-minute eggs.
2.
Meanwhile, in 12-inch skillet cook bacon until crisp; drain. Discard drippings and wipe pan with paper towel. Lightly toast both sides of bread slices in skillet. In small bowl combine mayonnaise and mustard.
3.
Top 4 of the bread slices with basil leaves, chopped egg, and cucumber. Halve the remaining two eggs and place one half on each sandwich. Top with mayonnaise mixture, bacon and remaining bread slices. Serves 4.
Nutrition information
Calories 614, Total Fat 40 g, Saturated Fat 10 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 16 g, Cholesterol 391 mg, Sodium 765 mg, Carbohydrate 38 g, Total Sugar 5 g, Fiber 2 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 7%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Egg Salad Sandwiches
Kids may run to the lunch table when they find out this popular sandwich is on the menu. It's also ideal for the vegetarian diet.
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