Egg salad sandwich filling made with chopped boiled eggs, crispy bacon, cream cheese, cheddar, Parmesan, Japanese mayo and scallions.
Looks luscious, doesn’t it? Perfect for Sunday breakfast or brunch, or for making lunchbox sandwiches.
I wish I could have a had a sandwich with THAT filling in my lunchbox when I was a kid. But, alas… my mother’s idea of egg salad sandwich was a simple mixture of mashed boiled eggs, salt and mayonnaise. LOTS of mayonnaise. So much mayonnaise that when I bit into the sandwich, the drippy mayo and bits of egg often slid down the front of my uniform. I loved it though. I couldn’t get enough of it. Then, I grew up and, well, nostalgia gave way to something else.
I think it’s true for most of the food we enjoyed as children. We loved them because of the comfort associated with them but not necessarily because they were the tastiest nor the most appetizing. If, as adults, we persist on defining the best food based on what we had as children, then, we deprive ourselves of the opportunity to learn to appreciate new and, often, better things.
Well, this egg salad sandwich with bacon and three cheeses is a new thing for me. Partially, at least. By the time I was in my teens, I had already learned that adding grated cheese to chopped boiled eggs and mayonnaise multiplied the flavor of the sandwich filling many times over. Then, I learned to add chopped ham and the result was even better. But my egg salad was still swimming in mayo.
But crispy bacon and three kinds of cheese? And just enough mayo to bind everything together? Ah, that’s new. The texture of the sandwich filling was sublime. The colors were lovely. The taste was amazing.
Like any egg salad sandwich filling, this one starts with hard-boiled eggs. Chopped, not mashed. Texture is a good thing.
To the chopped eggs, crumbled crispy bacon is added.
Then, the cream cheese. I used a cream cheese spread with sun-dried tomatoes — something that Alex makes and sells. Plain cream cheese is fine although I must say that the flavor of sun-dried tomatoes in the egg salad is just incomparable.
After the cream cheese, mayo is added. I used Japanese mayo because, hands down, it tastes better than plain mayo.
Sliced scallions and shredded sharp cheddar go in next.
And, finally, shredded Parmesan and pepper.
No salt. Seriously. The bacon and cheeses have enough salt to flavor the egg salad. If you’re the kind of person who thinks that a pinch or two of salt makes everything better, I urge you to taste the mixed egg salad first before throwing in salt. You’ll be surprised how well balanced the flavors already are and just how unnecessary adding salt is.
Egg Salad Sandwich Filling With Bacon and Three Cheeses
- 100 grams belly bacon
- 3 large eggs hard-boiled and shelled
- 2 tablespoons cream cheese
- 1/4 cup Japanese mayo
- 2 tablespoons sliced scallions
- 1/4 cup sharp cheddar shredded
- 1/4 cup Parmesan shredded
- 1/4 teaspoon ground black pepper
- bread preferably toasted
Cook the bacon (fry, grill or bake) until browned and crisp. Crumble and set aside.
Roughly chop the eggs and dump into a mixing bowl.
Add the crumbled bacon and the rest of the ingredients to the eggs.
Mix everything together until blended.
Take your bread, pile on the egg salad and have a lovely breakfast. Or lunch. Or midnight snack.