Easy Weekday BLT Egg Salad Sandwich

Here is my go-to BLT egg salad sandwich recipe that combines two classic lunch favorites into one amazing sandwich. Fresh bacon, crisp lettuce, juicy tomatoes, and creamy egg salad come together between slices of toasted bread.

This sandwich has become my lunchtime staple, and I often make extra egg salad to have on hand for quick meals during the week. Who knew that adding bacon and fresh veggies to regular egg salad could make such a good mashup?

What Kind of Eggs Should I Use?

For egg salad, regular large chicken eggs from the grocery store work perfectly fine – there’s no need to get fancy here. Fresh eggs can actually be a bit harder to peel than ones that are a week or two old, so don’t feel bad about using eggs that have been in your fridge for a while. Brown or white eggs will work equally well since there’s no difference in taste or nutrition between the two. Just make sure your eggs aren’t too old by doing a quick float test – fresh eggs will sink in water while bad ones float. For the best results, bring your eggs to room temperature before boiling, as this helps prevent the shells from cracking during cooking.

Options for Substitutions

This sandwich recipe is pretty adaptable – here are some easy swaps you can try:

• Mayonnaise: Not a mayo fan? Try using Greek yogurt or mashed avocado instead. You might need to add a tiny splash of lemon juice to match the tanginess of mayo.
• Dried dill: Out of dill? Try using fresh chives, parsley, or even tarragon. If using fresh herbs, remember to use about 3 times more than the dried amount.
• Bacon: Regular bacon can be swapped with turkey bacon, tempeh bacon for vegetarians, or even crispy prosciutto if you’re feeling fancy.
• Bibb lettuce: Any leafy green works here – try romaine for extra crunch, butter lettuce, or even fresh spinach leaves.
• Red tomatoes: When tomatoes aren’t in season, try roma tomatoes or even sun-dried tomatoes (chopped and patted dry). Just avoid mealy winter tomatoes!
• Whole wheat bread: Any bread works great – sourdough, rye, or even a wrap if you prefer. Just make sure it’s fresh and sturdy enough to hold the filling.

Watch Out for These Mistakes While Cooking

The biggest challenge when making egg salad is overcooking the eggs, which leads to that unappetizing green ring around the yolk and a rubbery texture – instead, place eggs in cold water, bring to a boil, then remove from heat and let stand covered for exactly 10 minutes before plunging into an ice bath.

When cooking bacon, avoid cranking up the heat too high as it can quickly go from perfectly crispy to burnt – start with a cold pan and cook on medium heat, allowing the fat to render slowly for evenly cooked, crisp results.

To prevent soggy sandwiches, pat your lettuce and tomato slices dry with paper towels before assembling, and if you’re not eating right away, consider packing the egg salad separately and assembling just before serving.

For the smoothest egg salad texture, make sure your eggs are completely cool before chopping, and try using a potato masher instead of a fork – it creates the perfect consistency without making the mixture too pasty.

What to Serve With BLT Egg Salad Sandwiches?

This hearty sandwich pairs perfectly with some classic deli-style sides that’ll round out your meal. A handful of crispy potato chips or a scoop of classic potato salad makes for an easy and satisfying lunch combo. If you’re looking to add some crunch, a simple pickle spear on the side gives that nice tangy contrast to the creamy egg salad. For a lighter option that still feels like a complete meal, try serving your sandwich with a small bowl of fresh fruit salad or some crisp cucumber slices – the refreshing flavors balance out the rich bacon and creamy egg salad perfectly.

Storage Instructions

Keep Fresh: The egg salad mixture can be kept in an airtight container in the fridge for up to 3 days. I recommend storing the egg salad separate from the bread, lettuce, and tomatoes to keep everything fresh and prevent soggy sandwiches. The bacon can be stored separately in the fridge too – just wrap it in paper towels and pop it in a zip-top bag.

Make Ahead: Want to prep for lunch tomorrow? You can make the egg salad and cook the bacon ahead of time. When you’re ready to eat, just assemble your sandwich with fresh lettuce and tomato slices. This makes packing lunch super easy – just keep the components separate and put them together when it’s time to eat.

Pack: If you’re taking this sandwich to work or on a picnic, pack the egg salad in a small container and bring the bread, lettuce, and tomato separately. This way, you can build your sandwich fresh when you’re ready to eat, and everything stays crisp and delicious!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 70-80 g
• Carbohydrates: 100-110 g

Ingredients

For the egg salad:

• 6 large eggs (hard-boiled and cooled)
• 1/4 cup mayonnaise (I prefer Hellmann’s for its creamy texture)
• 1/2 tsp kosher salt
• 3/4 tsp dried dill
• 1/4 tsp black pepper (freshly ground for best flavor)

For assembling the sandwiches:

• 8 strips bacon (crispy and crumbled or whole)
• 8 slices whole wheat bread (toasted lightly)
• 2 large red tomatoes (sliced into 8 thin pieces)
• 8 leaves bibb lettuce

Step 1: Boil and Cool the Eggs

• 6 large eggs

Place the eggs in an even layer in a large pot and cover them with water.

Bring the water to a boil over medium-high heat, then cover the pot and turn off the heat.

Let the eggs sit in the hot water for 10-12 minutes.

Afterward, drain the eggs in a colander and run cool water over them to stop the cooking process and help them cool down.

Step 2: Peel and Prepare the Egg Salad

• 6 large eggs (hard-boiled and chopped from Step 1)
• 1/4 cup mayonnaise (low-fat if preferred)
• 3/4 tsp dried dill or 2 1/2 tbsp fresh dill
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Once the eggs are cool enough to handle, peel and chop them.

Place the chopped eggs in a medium-sized bowl, then add the mayonnaise, dill, salt, and pepper.

Stir everything together until well combined.

I like to use fresh dill when I have it on hand; it makes the salad taste extra bright and fresh.