Difficulty Medium
Cook Time 15 min
Heat None
A loaded egg salad sandwich piled high with crispy bacon, fresh veggies, and herbs on toasted garlic herb sourdough. This ain't your grandma's bland egg salad — it's got kick, crunch, and flavor in every bite.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 8 slices garlic herb butter sourdough bread 8 hard boiled eggs, chopped 6 strips bacon, cooked crispy and crumbled 1/4 cup dill pickles, diced 1/4 cup celery, finely diced 2 tablespoons red onion, finely diced 2 tablespoons jalapeños, minced 1/4 cup red bell pepper, diced 1/2 cup cherry tomatoes, halved 2 teaspoons everything bagel seasoning 2 tablespoons fresh dill, chopped 1 tablespoon fresh parsley, chopped 1 teaspoon fresh thyme leaves 1/2 cup mayo 1 tablespoon yellow mustard 2 tablespoons sour cream 1/2 teaspoon red pepper flakes 1/2 teaspoon black pepper Directions 1 In a large bowl, combine mayo, mustard, sour cream, red pepper flakes, and black pepper. Mix well. 2 Add chopped eggs, bacon, pickles, celery, red onion, jalapeños, and red pepper to the bowl. Fold everything together until well combined. 3 Stir in dill, parsley, and thyme. Taste and adjust seasoning if needed. Chill in fridge for at least 15 minutes. 4 Toast the sourdough bread slices until golden and crispy. 5 Pile egg salad generously onto 4 slices of toast. Top with cherry tomato halves and sprinkle with everything bagel seasoning. 6 Place remaining toast slices on top, cut sandwiches in half, and serve immediately.
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