Bacon & Egg Salad Sandwiches


I realize this is neither wintry nor particularly healthy.. but when I went to buy some eggs for my Seven-Minute Frosting yesterday, carrying nothing but a box of eggs home with me I couldn’t stop thinking about egg salad sandwiches. And so this morning I boiled some eggs – you know, just in case – and at dinnertime I couldn’t summon up the gumption to make anything but.

However. I didn’t have any celery or green onion, and my chives are currently lying dormant under snow and frozen-solid Lou poo. Rooting through my fridge I did come up with some fresh (sort of – revived in a glass of water like a teeny bouquet) basil, and… drumroll please… bacon.

Bacon and egg salad sandwiches! How have I never thought of this before?

So I chopped a few strips, cooked them and crumbled the chunky bits into my chopped hard-boiled eggs along with some low fat mayo, torn basil and lots of pepper. I’m pretty sure I don’t have to tell you how good it tasted. See where fridge cleaning can get you? Combinations like bacon and basil in egg salad that you might never have otherwise considered. On the downside: I may have ruined any other sort of egg salad for myself forever.

And I just ate the last of the chocolate cupcakes leftover from Book Club – which went well, I hope, despite an excited 3 year old boy who had to pee a lot and was not satisfied to sit and watch Wall-E after all – thanks to all who came, for making the drive and for being patient with W as he took your shoes off and bowled with apples. He won’t be there next time! It was so fantastic to meet you all face to face. I think next time there should be wine.

One Year Ago: Chocolate-Covered Hazelnuts


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26 comments on “Bacon & Egg Salad Sandwiches

  1. robin
    March 5, 2009 at 11:02 pm

    ooh ooh! i have eggs and turkey bacon and basil! ah drats, but no mayo. got any ideas of subs for that? lol looks good, thank you for sharing! i particularly love that you are now ruined for all other types of egg salad!

  2. Manon from Ontario
    March 6, 2009 at 4:46 am

    Wow Julie, don’t you ever get exhausted?

    I’m so envious of your “book club”, too bad for the distance.

    And that sandwich and those cupcakes, OMG, delish!

    Have a great weekend 🙂


  3. Anonymous
    March 6, 2009 at 7:12 am

    Jeepers wish I lived in Calgary so I could join you guys at the book club. I really like egg salad so will sure try it with bacon. Luv that combo. Hey Julie you should suggest it to Tim Hortons, I think they make a horrible egg salad sandwich it has no flavour.

  4. robyn
    March 6, 2009 at 7:25 am

    I used to go to a sandwich place downtown that had bacon and egg salad sandwiches, but no basil…..mmmmm, gotta try that!!!

    I’m surprised you like basil! It’s so licorice-y. Is that a word?

  5. sue.d
    March 6, 2009 at 7:31 am

    You are SO brilliant! I love egg salad, and I can’t wait to give this a go. Can you imagine it with homemade mayo? Heaven!

  6. Theresa
    March 6, 2009 at 7:58 am

    I would drive 100 miles for wine at a book club……….

  7. rea
    March 6, 2009 at 8:05 am

    i love egg salad sandwiches.

    in most high bakeries in England you can buy these delicious white bap buns filled with egg and bacon and mayo mixture and they call them ‘baccy buns’. they are doubly delicious because the English use local pork products and prefer their bacon ‘chunky’. i could make some kind of double entendre…

    no redeeming nutritional value but absolutely fabulous.

  8. Cathy D
    March 6, 2009 at 8:32 am

    Wine club? Please reserve me a spot.

    Oh, and if Julie didn’t tell you, her contribution to the recent Tonic event (in support of Brown Bagging it for Calgary Kids) was one of the most popular and talked about all night.

  9. Manon From Ontario
    March 6, 2009 at 10:43 am

    For your No-Knead Bread recipe, you use instant yeast , can I use bread machine yeast instead?
    I would like to make it tonight for tomorrow night.

    If anyone can help me with this.


  10. JulieVR
    March 6, 2009 at 10:44 am

    Yep. I’ve used both instant and regular (active dry) yeast.

  11. Sue (London)
    March 6, 2009 at 11:08 am

    Wow, that egg salad looks and sounds amazing. Just added “basil” to my shopping list. I think I’ll try it with turkey bacon as I’ve been wanting to try that for awhile.
    I feel so sad that I can’t come to your “book club”! Any pictures of the event for those of us far away?
    Thanks for all you do Julie!

  12. Manon From Ontario
    March 6, 2009 at 11:22 am

    Thank you for your quick response but now I have another question…

    I’m not clear on how to bake it, you say while the bread is resting, preheat oven to 450 F I assume, and put 6-8 quart heavy covered pot in oven as it heats (with nothing in it?) I will use a enamel pot should I grease it with non-stick cooking spray? Then you go on to say when the dough is ready (? when is that?).

    And last but not least, do you have the nutritional values information if I use half whole wheat and half all-purpose? Can you tell me the difference between all-purpose flour and bread flour?

    Sorry for all the questions.



  13. Erica B.
    March 6, 2009 at 2:33 pm

    A has been asking for egg salad sandwiches and I was just thinking I’d make it salad using your “green eggs and ham” recipe for deviled eggs – today’s looks good too!

    When I was pregnant with A I used to crave fruit salad from Lazy Loaf and Kettle – back then they had one in the Glenbow Museum… and I used to get their egg salad too. Their version often had the usual eggs, celery, mayo, s&p and they often added diced red bell pepper. That was my old fave version, I think the bacon & egg salad will be my new fave. Thanks Julie! 🙂

  14. glenda
    March 6, 2009 at 3:33 pm

    Book club turned to wine club? It only gets better…..maybe you would consider meeting in Lethbridge???

  15. Dana mccauley
    March 6, 2009 at 5:04 pm

    Looks yummy! I have a salad to go with that sandwich if you’re craving one.


  16. Kim
    March 7, 2009 at 11:56 am

    Julie, that sandwich looks absolutely heavenly. I will have to whip some up very soon!
    I have baked your No-knead Bread twice since Thursday after watching Korey Kealey on AChannel in Ottawa…it is amazing and so simple. I usually use my bread machine to knead my bread and then finish in the oven, but yours is even easier 🙂

    to Manon in Ottawa, if I may, I use the bread machine yeast in the No-knead bread. It is “instant” yeast so you can use the same measurement as called for in Julie’s recipe. I didn’t grease the pan (used both ceramic and cast iron) and I let it rest for one hour before turning into pre-heated pot. Hope this helps 🙂

  17. Cheryl
    March 7, 2009 at 1:01 pm

    I’m sad we had to miss book club. Next time let me know if W has to come and I’ll bring The Monster for them to play!

  18. Manon from Ontario
    March 8, 2009 at 12:08 pm

    Thank you Kim for your input.

    Have a great day.


  19. Melanie
    March 8, 2009 at 4:29 pm

    I’m so sorry I missed the first meeting of the BOOK CLUB!! I did give birth to a lovely baby boy last Wednesday and unfortunately had a 5-day stay in the NICU that got us home this past Tuesday night. By supper time on Wednesday this week, I was wiped… If cupcakes couldn’t draw me out, nothing could! Glad to hear you had a fantastic time and looking forward to meeting everyone at the next one!

  20. Lauren
    March 9, 2009 at 8:07 am

    I work with the American Egg Board and love your recipe – everything’s better with bacon. Did you know that the week after Easter is National Egg Salad Week? Sounds like a great recipe for Easter egg leftovers!

  21. Kevin
    April 17, 2009 at 5:33 pm

    You can’t go wrong with bacon and eggs and rolling them up into a sandwich like this sounds great!

  22. Megan
    June 16, 2011 at 8:36 am

    The first bacon and egg salad sandwich I ever had was in downtown Houston. When I worked for the City (almost 25 years ago)there was a little historic building next door and one of the Ladies Club’s would serve lunch a couple of times a week. Their egg salad was thick and chunky and full of tasty salty bacon. I think they must have blended some of the egg yolks with the mayo to make it just a bit thicker without drying it out. Served it on delicious bread, though I can’t remember if it was a wheat bread or nut bread. Man, I do miss those sandwiches but I will have to try the basil next time I make some at home!

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