Open-Faced Egg Salad Sandwich

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An excellent recipe that tastes delicious and looks great too! Leave off the bacon for a vegetarian meal.

Recipe Ingredients

  • 8 slices Bacon
  • 1 cup Celery, sliced
  • 12 slices Cucumber
  • 6 large Eggs
  • 2 tablespoons Green Onion, chopped
  • 4 large Lettuce Leaves
  • 3/4 cup Mayonnaise
  • 1/4 teaspoon Pepper
  • 1 teaspoon Prepared Horseradish
  • 1/4 teaspoon Salt
  • 8 slices Tomatoes
  • 4 slices Whole Wheat Bread


  1. Place eggs in 12 quart saucepan. Fill with water to come 1" above eggs. cook over high heat until water comes to a boil.
  2. Remove from heat.
  3. Cover and let stand 20-25 minutes.
  4. Immediately cool eggs in cold water to prevent further cooking; peel.
  5. Chop hard cooked eggs; place in medium bowl.
  6. Stir in celery, mayonnaise, salt, pepper, and horseradish.
  7. Fry or microwave bacon until crispy.
  8. Meanwhile, toast bread. Top each slice of toast with 1 lettuce leaf, 2 slices tomato, 3 slices cucumber and 1/2 cup egg salad. Crisscross cooked bacon strips over sandwich.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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