meal — omnivore

Egg Salad Sandwiches with Bacon and Arugula

Name: Egg Salad Sandwiches with Bacon and Arugula
Yield: 6 servings
Ingredients: 12 Nellie&#39;s Free Range Eggs; 1/2 cup red onion, diced; 1 cup plus 2 tablespoons mayonnaise, divided; 2 teaspoons Dijon mustard; 1 tablespoon lemon juice; 1/4 teaspoon smoked paprika; 1/8 teaspoon cayenne pepper; Salt and freshly ground black pepper to taste; 6 buns of your choice or 1 loaf sandwich bread; 12 strips bacon, cooked; 2 handfuls arugula

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Paprika-spiced egg salad nestled between buttery toasted bread, crispy bacon, and peppery arugula. | nelliesfreerange.com

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prep time 5-10 minutes

cook time 15-20 minutes

yield 6 servings

Overview

We like to see the glass as half full when it comes to egg salad: there's always a new way to enjoy it, and these egg salad sandwiches prove that. At first glance they might look simple, but the flavors are anything but ordinary. The details: paprika-spiced egg salad nestled between buttery toasted bread, crispy bacon, and peppery arugula. How could you not want to pack these for a day in the park?

BY:Fenway Park Executive Chef Ron Abell

Ingredients

12 Nellie's Free Range Eggs
1/2 cup red onion, diced
1 cup plus 2 tablespoons mayonnaise, divided
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper to taste
6 buns of your choice or 1 loaf sandwich bread
12 strips bacon, cooked
2 handfuls arugula

Directions

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover pot and let stand for 10-12 minutes. Remove eggs and transfer to an ice bath.
Once eggs are cooled, peel, chop finely, and add to a large mixing bowl.
To the eggs, add mayonnaise, mustard, red onion, and lemon juice. Season with salt, pepper, paprika, and cayenne.
In a skillet on medium heat, melt a pat of butter and toast buns or bread slices until golden brown. Alternatively, toast under the broiler in the oven.
Spread some of the remaining 2 tablespoons mayonnaise over each bun or slice of bread.
Divide egg salad among buns or bread and add bacon and arugula.

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Egg Salad Sandwiches with Bacon and Arugula

Overview

BY:Fenway Park Executive Chef Ron Abell

Ingredients

12 Nellie's Free Range Eggs
1/2 cup red onion, diced
1 cup plus 2 tablespoons mayonnaise, divided
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper to taste
6 buns of your choice or 1 loaf sandwich bread
12 strips bacon, cooked
2 handfuls arugula

Directions

Place the eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover pot and let stand for 10-12 minutes. Remove eggs and transfer to an ice bath.
Once eggs are cooled, peel, chop finely, and add to a large mixing bowl.
To the eggs, add mayonnaise, mustard, red onion, and lemon juice. Season with salt, pepper, paprika, and cayenne.
In a skillet on medium heat, melt a pat of butter and toast buns or bread slices until golden brown. Alternatively, toast under the broiler in the oven.
Spread some of the remaining 2 tablespoons mayonnaise over each bun or slice of bread.
Divide egg salad among buns or bread and add bacon and arugula.