From Jen: This year, I had the pleasure of volunteering with Patti at the Stir It 28 Fundraiser for Haiti, where I provided two dishes, one of which was my “White Trash” Bacon & Egg Salad Sandwiches. I created this recipe specially for Stir It 28, and Patti loved it so much, she asked me to guest blog it!
While this recipe may sound white trash, like all the recipes featured on my blog, Domestic Divas, it’s chocked full of high quality, organic ingredients, such as Niman Ranch uncured bacon and organic eggs. The result? Mouth-watering comfort food without the eco-guilt! So go ahead, give this one a try for your next party, or even just your next luncheon. I promise you’ll love it!
“White Trash” Bacon & Egg Salad Sandwiches by Domestic Divas
Serves 2 people (makes 2 large sandwiches or 6 mini sandwiches)
Cooking time: 20 minutes
- 2 hardboiled eggs, peeled and chopped
To make the egg salad, first cook the bacon in a saute pan over medium heat until crispy. Drain on paper towels.
Meanwhile, in a mixing bowl, combine the eggs, mayonnaise, celery, green onion, dill, mustard and lemon juice. Mix the ingredients together. Once the bacon has cooled, crumble it and stir it into the mixture as well. Season the egg salad with salt and pepper.
To make the sandwiches, halve the pitas. Stuff a piece of iceberg lettuce into each pita cavity followed by a generous heaping of the egg salad. Spear the olives with toothpicks and stick through the top of each sandwich (use one olive per mini sandwich, or three per large). Enjoy!
- If you love this post, please share:
Digg this post- Recommend on Facebook
- Share with Stumblers
- Tweet about it
- Tell a friend
{ 2 comments… read them below or add one }
That sounds delicious! I love the addition of the bacon to it. Bacon makes everything better. Yum!
I love egg salad during the hot months and pref it over a huge bed of greens, loaded with sprouts. I like the addition of bacon!