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Egg Salad BLT Sandwiches

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!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings: 4 sandwiches
Estimated Calories: 528
Author: Michelle

Ingredients

  • 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

Instructions

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.

Recipe Notes

  • 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.
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