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Bacon and Egg Salad Sandwiches

Source of Recipe

From "Gale Gand's Brunch!" by Gale Gand


Recipe Introduction

"I've spent a good portion of my life searching for the perfect egg salad sandwich. I finally found one in New York City, at a deli on Seventh Avenue, somewhere in the low forties. Since then, I've thought about ways I could make egg salad more of a breakfast food, so I could have it for every meal if I wanted. Bacon is just the ingredient to make it taste like a morning meal. I chop the bacon and fold it into a very mild egg salad — just like the one from the Seventh Avenue deli. Egg salad is incredibly easy — it's mostly about cooking the eggs perfectly. Julia Child taught me how to do that, and her technique works every time (see Note). I'm not usually a white bread advocate, but for these sandwiches, it's the best choice."

List of Ingredients

◦  8 hard-boiled eggs (see Note), peeled
◦  4 strips bacon, cooked and chopped
◦  ¾ cup mayonnaise
◦  1 tablespoon Dijon mustard
◦  Salt and freshly ground black pepper
◦  8 slices white bread, crusts cut off


Recipe

Roughly chop the hard-boiled eggs and put them in a medium bowl. Sprinkle in the bacon, add the mayonnaise and mustard, and stir with a fork. Taste, and season with salt and pepper.

Spread the egg salad on each of four slices of bread, top each sandwich with another slice of bread, and cut corner to corner to make triangles.

Serve immediately, or cover and chill for up to 3 hours before serving.


Makes 4 sandwiches



Note:
You'd think hard-boiling an egg would be easy — it's just an egg boiled in water. But many people overcook them, which causes the yolk to turn to an unappetizing shade of khaki green and to become dry and crumbly. My friend Julia Child taught me how to make them correctly and they are exquisite every time, with sunny yellow yolks. And truly, it couldn't be easier:

Place the eggs in a saucepan and cover them with cold water (the top surface of the water should be about 1 inch above the eggs). Lightly salt the water and bring it to a boil over high heat. As soon as the water is boiling, turn off the heat and let the pan sit for 10 minutes; that's enough to cook the eggs through without overcooking them.

Place the pan under cold running water and let it run until the water in the pan feels cool (this will help the shells separate more easily from the egg whites). Chill overnight before peeling, if possible. (Pencil an X on the ends of the eggs so you remember which ones are hard-boiled.) Peel the eggs under cold running water to remove any small pieces of shell. Submerged in a bowl of water and stored in the refrigerator, peeled hard-boiled eggs will keep for 2 more days.