Egg Salad Sandwich Filling With Green Onions And Bacon

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.

Egg Salad Sandwich Filling With Green Onions And Bacon is a classic for sandwiches.
Photo: Cynthia Dalton

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.

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Egg Salad Sandwich Filling With Green Onions And Bacon
Green onions, capers, bacon, and the perfect blend of seasonings combine to create an egg salad sandwich filling that pairs nicely with peppery radish sprouts in a sandwich, but would be equally at home as a snack gracing the top of your favorite cracker or vegetable round. © The Working Lunch Project
Egg Salad Sandwich Filling With Green Onions And Bacon is a classic for sandwiches.
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Rating: 0
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Rate this recipe!
Course Lunch, Snack
Cuisine American
Prep Time 15 minutes
Passive Time 1 hour (chilling time)
Servings
servings
Ingredients
Course Lunch, Snack
Cuisine American
Prep Time 15 minutes
Passive Time 1 hour (chilling time)
Servings
servings
Ingredients
Egg Salad Sandwich Filling With Green Onions And Bacon is a classic for sandwiches.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium bowl, combine all ingredients, cover, and allow to chill in the fridge for 1 hour. Enjoy within a few days.
Recipe Notes

Nutritional facts per serving:

258 calories

21g fat

514mg sodium

2g carbs

0g fiber

13g protein

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Classic Tuna Salad

A classic tuna salad with albacore tuna, green onions, finely minced celery, capers, pimientos, and salad olives in a mayonnaise dressing with herbs and spices.

A classic tuna salad with a mayonnaise dressing.
Photo: Cynthia Dalton

It was, what we used to call, “swell elegant.” “It” was my first “grown-up” birthday party. At the very sage, wise, and sophisticated age of six, my birthday party plan went from hotdogs and potato chips, to a lady-like luncheon salad, hard rolls and butter, ice tea, and a meaty, beefsteak tomato stuffed with my Mom’s classic tuna salad.

It also went from a simple homemade layer cake for dessert, to a masterpiece my Mom created, based on my fantasy cake I had described to her for nearly three months in advance.

My dream cake was based on a strapless, white evening dress my always elegant Mom had, with layers of silk and chiffon and a wide midriff of ornately embroidered bright pink, tangerine, and  fuchia colored roses and rose buds with trailing leaves and vines, in two tones of green, both light and dark.

My Mom was a fantastic cook. You can blame my love of cooking directly on my Mom and I think some of the greatest memories I have from childhood involve the time I spent with my Mom in the kitchen.

But more than a great cook, my Mom was a brave cook. No challenge phased her. So she took it in stride when I requested a multi-layered strawberry cake with white buttercream frosting and as literal a translation of those embroidered roses as she could possibly conjure up.

My Mom had never ventured into sugar-craft, but no matter, she taught herself how to make the tiny, detailed, buds, blooms, leaves, and tendrils. The result of all her hours of effort was the most beautiful and delicious cake I had ever eaten or ever will eat again.

I don’t remember the presents I received that year, I don’t even remember the names of the little friends in attendance (for which I should be ashamed), but that gorgeous cake was the greatest gift EVER!

And the classic tuna salad became my most requested party entree, vying only with the New Orleans-style boiled shrimp feast for which my Mom was also famous.

Parsley, green onions, celery, capers, lemon, and hot sauce are ingredients for classic tuna salad.
Photo: Cynthia Dalton

You don’t have to wait for a special occasion however, to enjoy Mom’s classic tuna salad — it travels well for lunch — although you will need access to refrigeration or an insulated bag to keep it chilled. And, it shines stuffed into an avacado half or a ripe, earthy tomato. Do be sure to season the tomato or avacado half — my Mom believed that all food elements need their own seasoning and I concure.

Please use the comments section below to share your memories of your first “grown-up” birthday party feast as well as your take on this recipe.

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Classic Tuna Salad
Don't be put off by the long list of ingredients — which are mostly pantry staples, and measuring them into the dressing is a snap. Also, if you're using this for a sandwich filling, unless you are using a sturdy roll designed to soak up dressing, I find it's best to avoid a soggy sandwich by packing bread and filling separately, until lunchtime.© The Working Lunch Project
A classic tuna salad with a mayonnaise dressing.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Lunch
Cuisine American
Prep Time 20 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Lunch
Cuisine American
Prep Time 20 minutes
Passive Time 1 hour
Servings
servings
Ingredients
A classic tuna salad with a mayonnaise dressing.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small bowl mix first 12 ingredients (mayonnaise through black pepper) for dressing and set aside.
  2. In a medium bowl, mix together remaining ingredients.
  3. Add most of dressing to tuna mixture, toss to combine, and add the remaining dressing to your desired consistency.
  4. Refrigerate and chill tuna salad for 1 hour to allow flavors to combine before derving. Use within a few days.
Recipe Notes

Nutritional facts per serving:

252 calories

21g fat

556mg sodium

3g carbs

0.7g fiber

14g protein

 

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