Bleu Egg Salad and Bacon Sandwich
Elevate your sandwich game with this irresistible Bleu Egg Salad and Bacon Sandwich, a gourmet twist on a classic favorite. This recipe combines the creamy richness of a perfectly seasoned egg salad with the tangy depth of crumbled bleu cheese and the hint of sharpness from Dijon mustard. Crispy, thick-cut bacon adds an indulgent smoky crunch, while fresh mixed greens or peppery arugula bring a refreshing balance. Served between buttery, golden-toasted slices of sourdough or brioche, this sandwich is both hearty and sophisticated. Perfect for brunch, lunch, or a quick yet indulgent weeknight meal, this recipe pairs bold flavors with comforting textures for a truly satisfying bite.
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Recipe Information
Ingredients
- 6 Large eggs
- 0.33 cup Mayonnaise
- 0.25 cup Bleu cheese (crumbled)
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh chives (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 Thick-cut bacon slices
- 8 Fresh bread slices (e.g., sourdough or brioche)
- 2 tablespoons Butter (softened)
- 1 cup Mixed greens or arugula
Instructions
Place the eggs in a medium-sized pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
While the eggs cook, preheat a skillet over medium heat. Cook the bacon slices until crispy, about 4-5 minutes per side. Transfer the bacon to a plate lined with paper towels to drain excess grease.
After 10 minutes, transfer the boiled eggs to a bowl of ice water to cool for 5 minutes. Once cool, peel the eggs and chop them into small cubes.
In a large mixing bowl, combine the chopped eggs, mayonnaise, crumbled bleu cheese, Dijon mustard, chopped chives, salt, and black pepper. Mix gently until well combined. Taste and adjust seasoning if necessary.
Lightly butter one side of each bread slice. Heat a large skillet or griddle over medium heat. Toast the buttered sides of the bread slices until golden brown, about 2-3 minutes per side. Remove and set aside.
To assemble the sandwiches, spread a generous portion of the bleu egg salad onto the unbuttered side of 4 toasted bread slices.
Layer each with 1-2 slices of crispy bacon and a handful of mixed greens or arugula.
Top each sandwich with another slice of toasted bread (buttered side facing out), press gently, and cut in half if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1360 mg | 454% | |
| Sodium | 6483 mg | 282% | |
| Total Carbohydrate | 200.7 g | 73% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 17.2 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 680 mg | 52% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
