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Egg Salad BLT

Two of our favorite sandwiches rolled into one. If you have some herbs growing on your windowsill, snip them and add to the egg salad.



  1. Stir together the chopped hard-boiled eggs, celery, scallions, pickle, mayonnaise and mustard. Season to taste with salt and pepper.
  2. Refrigerate, tightly covered, until ready to use.
  3. Cook the bacon until crisp. Drain briefly on paper towels.
  4. Toast the bread then arrange on a work surface. 
  5. Divide the egg salad evenly among half the slices of bread.