Deviled Egg Salad Club Sandwich

Ingredients

• 8 slices thick-cut bacon (baked until crisp and broken in half)
• 8 large eggs (hard-boiled and chopped)
• 0.5 cup mayonnaise
• 0.25 cup sweet onion (finely chopped)
• 3 tbsp sweet relish
• 1 tbsp Dijon mustard
• 0.5 tsp paprika
• 1 celery stalk (very finely chopped)
• 0.5 tsp Kosher salt (plus more for seasoning tomatoes)
• freshly ground black pepper (to taste)
• 12 slices white bread (lightly toasted)
• 4 leaves green-leaf lettuce (torn in half)
• 2 medium tomatoes (sliced)

Steps

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Arrange the 8 slices of thick-cut bacon on the rack in a single layer.

3. 3

   Bake the bacon until browned and crisp, about 20 to 25 minutes. Let the bacon cool, then break each slice in half.

4. 4

   While the bacon cooks, place 8 large eggs in a large saucepan and cover with cold water by 1 inch. Bring the water to a boil over medium-high heat.

5. 5

   Once boiling, boil for about 30 seconds, then turn off the heat. Cover the pan and let the eggs stand in the hot water for 20 minutes.

6. 6

   Drain the hot water, add cold water to the pan, and let the eggs stand in the cold water for 5 minutes. Drain again, peel the eggs, and chop them.

7. 7

   In a bowl, combine the chopped eggs with 1/2 cup mayonnaise, 1/4 cup chopped sweet onion, 3 tablespoons sweet relish, 1 tablespoon Dijon mustard, 1/2 teaspoon paprika, the chopped celery, 1/2 teaspoon salt, and black pepper to taste.

8. 8

   Stir the mixture, mashing the eggs slightly with a fork or spoon, until very well combined. Taste and season with additional salt and pepper if needed.

9. 9

   Lay out 4 slices of toasted white bread. Top each slice evenly with half of the egg salad, half of the bacon pieces, half of the lettuce, and half of the tomato slices.

10. 10

    Sprinkle the tomato slices with a little salt. Add a second piece of toast to each sandwich and top with the remaining egg salad, bacon, lettuce, and tomato.

11. 11

    Close the sandwiches with the final 4 pieces of toast. Use a sharp knife to trim the crusts from the sandwiches, then cut each sandwich in half diagonally.

Notes

Trimming the crusts is optional but gives the sandwich a classic tea-sandwich or high-end club look. The standing time for the eggs ensures a perfect hard-boil without the green ring around the yolk.

Nutrition per serving

• main
• sandwich
• egg salad
• bacon
• lunch
• southern
• baked