Deviled Egg Salad Club Sandwich
This recipe crafts a classic Deviled Egg Salad Club Sandwich, featuring crispy oven-baked bacon, creamy deviled egg salad, fresh lettuce, and ripe tomatoes layered between lightly toasted white bread. It's a satisfying and flavorful sandwich perfect for lunch or a light dinner, offering a delightful combination of textures and tastes.
Equipment
- 1 Rimmed Baking Sheet
- 1 Wire Rack For crispy bacon
- 1 Large Saucepan For boiling eggs
- 1 Mixing Bowl For egg salad
- 1 Sharp Knife For chopping and cutting sandwiches
Ingredients
Main
- 8 slices thick-cut bacon
- 8 large eggs
- 1/2 cup mayonnaise
- 1/4 cup finely chopped sweet onion
- 3 tablespoons sweet relish
- 1 tablespoon Dijon mustard
- 1/2 teaspoon paprika
- 1 celery stalk very finely chopped
- Kosher salt and freshly ground black pepper
- 12 slices white bread lightly toasted
- About 4 leaves green-leaf lettuce torn in half
- 2 medium tomatoes sliced
Instructions
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with foil and place a rack on top. Arrange the bacon on the rack in a single layer. Bake until browned and crisp, 20 to 25 minutes. Let cool, then break the bacon in half.
- Meanwhile place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Boil for about 30 seconds, then turn off the heat, cover the pan and let stand 20 minutes. Drain, add cold water and let stand in the cold water for 5 minutes. Drain, peel the eggs and chop.
- Combine the eggs with the mayonnaise, onion, relish, Dijon, paprika, celery, 1/2 teaspoon salt and pepper to taste in a bowl. Stir, mashing the eggs slightly, until very well combined. Season with additional salt and pepper.
- Lay out 4 slices of toast and top evenly with half of the egg salad, bacon, lettuce and tomato. Sprinkle the tomato with salt. Add another piece of toast to each and top with the remaining ingredients. Close the sandwiches with the last 4 pieces of toast. Use a sharp knife to trim the crusts from the sandwiches; cut in half diagonally.
Notes
Achieving perfectly cooked, easily peelable hard-boiled eggs is crucial; the boil-then-steep method yields consistent results. For the bacon, baking on a wire rack allows fat to drip away, ensuring maximum crispiness. When preparing the egg salad, avoid over-mashing the eggs; a slightly chunky texture adds appeal. Ensure your bread is lightly toasted—too dark will make the sandwich dry and brittle. Don't forget to season the sliced tomatoes, as this enhances their flavor and complements the richness of the egg salad and bacon. For presentation, cutting the club sandwich diagonally is classic and makes it easier to handle.