Deviled Egg and Bacon Sandwich

by Sarah on February 10, 2014

Hello friends!  Sorry about my absence, but I, along with half the world, had the nastiest flu on the planet.  Thankfully I succumbed just days after delivery of a new TV and cable for my bedroom so I wasn’t completely bored to death during my illness.

Speaking of illness, what do you guys like to eat when you are under the weather? Besides chicken soup I mean.  I like egg salad. My dad used to make me egg salad when I didn’t feel so hot so now it’s one of my go-to favorites.

I wasn’t sick when I made this sandwich, but it gave me the warm fuzzies all the same.  I made the egg salad the same way I’d make a standard deviled egg. Mayo, dijon, paprika, a little cayenne.  A bit of minced shallot and parsley.  Salt, pepper, nice and simple.  Nothing too challenging.

I added bacon just for fun.

Then layered it all on some good toasted hippie bread with some crispy lettuce. Good enough for when you are under the weather or just needing some warm and fuzzy feelings.

Deviled Egg and Bacon Sandwich


  • 3 hard boiled eggs
  • 1/4 cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 tsp shallot or onion, minced fine
  • 1 tsp parsley, minced fine
  • 1/4 tsp paprika
  • 1/8 tsp cayenne
  • salt and pepper to taste
  • 2 slices bacon, cooked and cut in halves
  • 4 slices good quality wheat bread, toasted
  • 2-4 leaves lettuce


  • Peel eggs and place in a medium bowl. Mash eggs with a potato masher or a fork. Mix in the onion or shallot, parsley, mayo, mustard, paprika, cayenne, salt and pepper.
  • Spread the deviled egg salad on two pieces of toasted bread. Place two pieces of bacon on top of the egg salad. Layer on the lettuce and top with the other slices of toasted bread. (If you desire, add mayo to the other slice of bread). Add tomato if you like.
  • Makes two sandwiches.

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