Chopped Egg and Bacon Sandwiches
- By Amy Dong
- Updated Dec. 30, 2023
Whether you have some eggs to use up or you want to make easy and delicious sandwiches that will be a real crowd pleaser, look no further. These Chopped Egg and Bacon Sandwiches are perfect for parties, showers, or any occasion!
Sunday was possibly the best weathered Easter we’ve had since our move to Minnesota nearly six years ago. In fact, I vividly recall last year being crazily blistery at this time of year. I have pictures of my boys one year ago trekking through knee-deep, face-planting snow at a big Easter egg hunt.
But this year, we were blessed beyond words with loads of sunshine, a mildly warm climate, and even the normally ridiculous winds stayed away! So guess what we did?
Naturally, we spent as much time as we could outside…finally!! We played baseball, biked, did another egg hunt outside, spent quality time with friends, and ate too much food. Oh, and dyed eggs. My littlest guy was bent on dyeing a ton of eggs. Which means a mountain of colorful boiled eggs.
We’re working our way through those boiled eggs, a little each day. If you ever find that you just so happen to have a bunch of eggs that need to be eaten – or if you want to serve up something eggy for lunch – these Chopped Egg and Bacon Sandwiches are just the thing!
I made these Chopped Egg and Bacon Sandwiches for a baby shower recently, and they were the first ones to go. It seems everywhere we go, people just love their eggs.
Creamy, richly seasoned, and flavorful… the filling is perfect for any good quality sliced bread, croissants, bagels, or toast. Use your imagination; it’s bound to be delish no matter what you spread it on.
These sandwiches are great for brunches, lunches, showers, and parties if you slice them into finger sandwiches and go great with these best watercress sandwiches. You can also leave them as whole sandwiches for lunch for the family. Enjoy!
Did you make this?
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Chopped Egg and Bacon Sandwiches
Ingredients
- 9 hard-boiled eggs, chopped
- 12 TB real mayonnaise
- 6 TB Dijon mustard with coarse seeds in it
- 1 TB dried tarragon
- ½ cup chopped chives
- 1 tsp kosher salt and freshly ground black pepper, plus more to taste
- 12 strips of bacon, cooked and diced
- 12 slices good quality wheat or white bread
- softened butter for spreading
Instructions
- In a bowl, combine chopped eggs, mayo, mustard, tarragon, chives, salt, and pepper. Stir well to combine. Stir in bacon. Add salt and pepper to taste, if needed. Cover and chill.
- Lightly butter slices of bread. Spread 2-3 TB of egg filling over 6 slices of buttered bread. cover with remaining 6 slices. For finger sandwiches, trim crusts off with a bread knife, and slice each sandwich into fourths.
- If you'd like to make sandwiches ahead of time, wrap each whole sandwich tightly in cling wrap. Chill in fridge up to 24 hours. When ready to serve, unwrap and cut into desired shapes.
Nutrition (per serving)
Source: Chew Out Loud
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