meal — omnivore

Egg Salad Sandwiches with Bacon and Arugula

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prep time 5-10 minutes
cook time 15-20 minutes
yield 6 servings


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


  • 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


  • 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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