Egg Salad Sandwich Filling With Green Onions And Bacon

This Egg Salad Sandwich Filling With Green Onions And Bacon, is a deluxe version of good old egg salad. Chopped capers, celery seed, and poultry seasoning, while simple ingredients,  help to make this special.

Egg Salad Sandwich Filling With Green Onions And Bacon is a classic for sandwiches.
Photo: Cynthia Dalton

You can take your bacon and eggs with you with this recipe for Egg Salad Sandwich Filling With Green Onions And Bacon. It makes an excellent sandwich or wrap with sprouts and tomato slices.

The inspiration for this was four lonely pieces of cooked bacon rattling around in my fridge with no place to go and plenty of time to get there.

The thought process flowed simply. BLT? Nope, no lettuce. Bacon and eggs? Nope, don’t want to clean up a frying pan after cooking eggs. But still, bacon and eggs does sound good. Egg salad!

Now, you might say there’d still be a pot to clean up. Well, sort of. More like a glass measuring cup.

Anytime I intend to chop up eggs anyway,  I boil eggs in the microwave.

Here’s how: I get a large glass measure (8 cup measure) grease the inside, add cold water approximately a fourth of the way up from the bottom of the glass measure, carefully, one at a time, break individual eggs  into a small bowl, and then carefully, so as to not break the yolk, ease each egg into the water at the bottom of the glass measure until I have 6 eggs in the glass measure.

These I microwave on high for 6 minutes. I then gently lift one out of the water with a slotted spoon and push with my finger tip on the yolk quickly (its hot) to see if its firm. If it isn’t (times will vary) I put everything back and, in 1 minute increments, cook the eggs a little longer.

Once they’re cooked, I carefully separate them in the water with the slotted spoon, and transfer them to a shallow bowl, lined with paper towels, to let them cool.

When the eggs are at room temperature, I transfer them to a bowl and chop them using two knives cutting through the eggs in the opposite direction from one another.

This results in fluffy chopped eggs, an easier clean-up with the glass measure than I would have had with a frying pan, and the best part of all  —  I don’t have to fuss with peeling shells away from boiled eggs.

Egg Salad Sandwich Filling With Green Onions And Bacon is budget-friendly, high-protein, and even low-carb if you omit bread and choose to use this as a filling for everything from grilled portabella mushrooms to avacados and tomatoes.

Please try this recipe and let me know how you like it in the Comments section below.

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Egg Salad Sandwich Filling With Green Onions And Bacon
Green onions, capers, bacon, and the perfect blend of seasonings combine to create an egg salad sandwich filling that pairs nicely with peppery radish sprouts in a sandwich, but would be equally at home as a snack gracing the top of your favorite cracker or vegetable round. © The Working Lunch Project
Egg Salad Sandwich Filling With Green Onions And Bacon is a classic for sandwiches.
Votes: 0
Rating: 0
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Course Lunch, Snack
Cuisine American
Prep Time 15 minutes
Passive Time 1 hour (chilling time)
Servings
servings
Ingredients
Course Lunch, Snack
Cuisine American
Prep Time 15 minutes
Passive Time 1 hour (chilling time)
Servings
servings
Ingredients
Egg Salad Sandwich Filling With Green Onions And Bacon is a classic for sandwiches.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium bowl, combine all ingredients, cover, and allow to chill in the fridge for 1 hour. Enjoy within a few days.
Recipe Notes

Nutritional facts per serving:

258 calories

21g fat

514mg sodium

2g carbs

0g fiber

13g protein

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