Egg salad is a classic. One of those old trusties that never disappoints.
Unless you’re in grade school and your Mom sends you off with an egg salad sandwich for lunch. The horror of unwrapping your lunch and being hit by that all too familiar eggie smell is enough to make any kid want to hide.
But now that I’m grown and no longer have to share a lunch table with a bunch of snotty nose kids give me all the egg salad in the world.
And egg salad with thick cut crispy bacon and some spicy arugula is the perfect upgrade to a childhood classic.
Egg Salad Sandwich with Bacon and Arugula
4 slices thick cut bacon
4 slices bread
couple handfuls of arugula
2 TB mayo
¼ tsp Dijon mustard
2 tsp finely chopped celery (about half a stalk)
½ tsp lemon juice
Makes 2 sandwiches
To hard boil eggs: Place eggs in a medium size pot and fill with enough water to cover eggs.
Add 3 tablespoons of salt to the pot of water. Salted water will make shell peeling easier.
Bring the uncovered pot of water to a rolling boil. Place lid on the pot and turn off the heat. Let the eggs sit in the water for 20 minutes. This will give you perfectly hard boiled eggs every time.
Remove eggs from the pot and place in a small bowl with cold water to cool down.
Cook bacon in a skillet on medium heat until crispy to your liking. Drain on a paper towel and set aside.
Once your eggs have chilled go ahead and peel and chop them up.
In a mixing bowl combine eggs, mayo, dijon, celery, lemon juice and salt.
Spread a thin layer of mayo on your lightly toasted slices of bread.
Pile up egg salad, top with arugula and bacon.