These easy Egg Salad BLT Sandwiches have a simple and delicious homemade egg salad plus bacon, lettuce, and tomato on lightly toasted bread. Enjoy for breakfast, brunch, lunch, or dinner!
To me, the best egg salad is made with just a few simple ingredients that let the flavor of the eggs shine through. This egg salad is exactly that. And when you combine it with a BLT, it’s a match made in food heaven!
I LOVE EGGS! We go through a lot of them in our house, so much so that we’re actually seriously thinking of getting some chickens. There’s nothing like farm-fresh eggs.
One of the reasons why I love eggs so much is because you can cook them many different ways – scrambled, fried, hard-boiled, soft-boiled, poached, baked, made into an omelet or frittata – and each has its own unique flavor.
Did you ever notice that? Same egg, new flavor. No wonder I never get sick of them!
Egg salad has always been a favorite of mine. I think it sometimes gets a bad rap, though, and I’m not sure why, because it’s actually very delicious…if you have the right recipe, that is.
The right recipe is all a matter of personal opinion, of course.
My opinion? Make the dressing simple, light and fresh. No mustard, pickles, or vinegar, please. Chop the eggs into bigger chunks so it’s not totally mushy. Add crunch and flavor with some celery and onions.
A BLT sandwich is also one of my favorites. Crisp bacon on lightly toasted bread slathered with mayonnaise and topped with cool, crunchy lettuce, and juicy ripe tomatoes…absolute perfection!
One afternoon, as I was prepping to make some BLTs for lunch, I spied a container of egg salad in the fridge from the day before and thought: Bacon and eggs go together, so why not bacon, lettuce, tomato, and egg salad?
So I generously spooned some of that egg salad onto our BLTs. It was a hit, and I’ve been making these yummy egg salad BLTs ever since!
Ingredients you need:
- Lemon juice
- Celery salt
- Lettuce (I use romaine)
- Salt and pepper
Here’s a look at how to make Egg Salad BLT Sandwiches:
Tips & Tidbits:
- The recipe instructions explain how to make hard-boiled eggs on the stove top, but you can also use an Instant Pot to make hard-boiled eggs (my favorite way to do it).
- Instead of frying the bacon in a pan, you can bake the bacon in the oven (this is how I do it most of the time).
- To use your time most efficiently, cook the bacon and toast the bread while the eggs are cooking.
- Of course, if you already have some hard-boiled eggs made and bacon cooked ahead of time, these sandwiches will come together much more quickly!
- Lightly toast the bread so it doesn’t get too crunchy and fall apart while you are eating your sandwich. If you want to butter your toast…go right ahead!
- I love this sandwich on my Easy Homemade Half Whole Wheat Bread.
- Make it a wrap instead of a sandwich by rolling up the ingredients in a large flour tortilla.
- The egg salad also makes a delicious sandwich all by itself. It’s also good on crackers!
- Always prepare the sandwiches fresh. If you assemble them ahead of time, you risk the bread getting soggy.
- This recipe makes enough egg salad for 4 sandwiches. If you won’t be making all 4 at once, store the extra egg salad in an airtight container in the refrigerator and use within 3 to 4 days.
We most often enjoy these sandwiches for breakfast or lunch, but they are also good for dinner (sandwich night…oh, yeah!) and would be delicious paired with a bowl of soup.
And with Easter coming up soon, this would be a great way to use up some of those colored hard-boiled eggs!
I hope you try this recipe for Egg Salad BLT Sandwiches and love it as much as I do. Thanks for visiting today!
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Egg Salad BLT Sandwiches
- 8 large eggs
- 8 slices bacon
- 8 slices bread, any kind
- ¼ cup mayonnaise
- 2 teaspoons lemon juice, fresh or bottled
- ½ teaspoon celery salt
- ¼ teaspoon black pepper
- ½ cup finely diced celery
- 1 tablespoon finely diced onions
- 8 romaine lettuce leaves, or whatever lettuce you prefer
- 8 slices tomato
- additional salt and pepper, to taste
Hard-Boil and Peel the Eggs:
- Place the eggs in a medium pot (I use a 3-quart pot) and cover them with cold water by 1 inch. Bring to a boil (uncovered), then immediately turn off the heat, cover the pot with the lid, and let sit for 15 minutes.
- Drain the eggs; immediately place them in a bowl of ice water and let sit until cooled, about 10 minutes. Peel.
Cook the Bacon & Toast the Bread:
- Note: To use your time most efficiently, do these steps while the eggs are cooking.Fry the bacon in a large skillet over medium-low heat, turning occasionally, until crisp. Remove the bacon from the pan to a plate lined with paper towels.
- Lightly toast the bread.
Make the Egg Salad:
- In a large bowl, stir together the mayonnaise, lemon juice, celery salt, and ¼ teaspoon black pepper until well-combined and smooth.
- Chop the hard-boiled eggs into pieces about ½ inch big; add them to the bowl with the mayonnaise mixture along with the celery and onions.
- Gently stir until well-combined and the eggs, celery, and onion are evenly coated with the mayonnaise mixture. Taste and adjust the seasonings, if needed.
Assemble the Sandwiches:
- For each sandwich: Lay one piece of toasted bread on a clean work surface and top with 2 pieces of lettuce (break them up, as needed, to make them fit), 2 slices of tomato, salt and pepper on the tomatoes, 2 slices of bacon (break each slice in half so they fit), and ¼ of the egg salad. Top with another piece of toasted bread. Repeat for 3 more sandwiches.
- Serve immediately.
- Using an Instant Pot to make hard-boiled eggs is another option.
- You can bake your bacon in the oven instead of frying.
- If you already have some hard-boiled eggs made and bacon cooked ahead of time, these sandwiches will come together much more quickly.
- The egg salad also makes a delicious sandwich all by itself!
- If you won’t be making all 4 sandwiches at once, store the extra egg salad in an airtight container in the refrigerator and use within 3 to 4 days.