The Egg Salad Sandwich

Here is my take on this retro favorite.

It's addictive. You've been warned.

I don't believe in creating salads that are mayo bombs... for lack of a better word. Why not cut back on the mayo and pump up the flavor with fresh herbs and other ingredients like artisan mustard, onions, watercress, and bacon?

Also, I have been eating my egg salad sandwiches open-face for two main reasons :

1. Putting egg salad between two slices of bread always forces half of the salad out the back of the sandwich and onto my plate. awkward.

2. Half the bread = Half the calories. Plain and Simple.

Sandwich Ingredients:

Honey Mustard Egg Salad

Brown Sugar Applewood Smoked Bacon

Watercress

Rye Bread

Chopped Chives for Garnish

Directions: Make Open-Face. Stack in this order:

Bread + Watercress + Bacon + Egg Salad + Chives

Salad Ingredients:

6 Large Hard-Boiled Eggs

1/3 c Chopped Red Onion

1/2 c Chopped Celery

2 T Honey Mustard Dressing

Salt to taste

Pepper to taste

Directions: Mash together

Brown Sugar Bacon Ingredients:

Applewood Smoked Bacon

Brown Sugar

Directions: Put bacon on cookie sheet. Sprinkle with Sugar. Bake until Crisp and Sticky.

Tips & Preferences:

• I like my rye bread toasted. I also enjoy sawing open the roof of my mouth. Toast or don't toast. It's up to you.
• Never use super fresh eggs. Trust Me. Peeling the shells will be a disastrous experience
• Once you finish the boiling process always submerge your eggs in ice cold water to stop the cooking process so you don't get green-tinged yolks
• If you aren't big on raw red onions you can sub scallions to take things down a notch.
• To all of the mayonnaise lovers out there ...Go ahead and add a little bit of extra mayo if you must. I won't judge.