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.
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.
| Prep Time | 15 minutes |
| Passive Time | 1 hour (chilling time) |
| Servings |
servings
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- 6 large hard-cooked eggs peeled and finely chopped
- 1/3 cup thinly sliced green onions white and green parts
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt-free poultry seasoning
- 1/8 teaspoon celery seed
- 4 good pinches, or to taste seasoned salt (for testing purposes, I used Lawry's Seasoned Salt)
- 1 good pinch, or to taste freshly ground black pepper
- 1/4 cup mayonnaise
- 1/2 teaspoon yellow mustard
- 6 drops, or to taste red hot sauce (for testing purposes, I used Cholula Original)
- 1 tablespoon chopped capers chop, then measure
- 4 strips bacon cooked, cooled, and crumbled, if you don't already have some cooked bacon left-over in the fridge
Ingredients
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- In a medium bowl, combine all ingredients, cover, and allow to chill in the fridge for 1 hour. Enjoy within a few days.
Nutritional facts per serving:
258 calories
21g fat
514mg sodium
2g carbs
0g fiber
13g protein