This BLT egg salad combines the best of both worlds into one incredible sandwich!
This ain’t your grandma’s egg salad, folks! But I guarantee that grandma would approve of two of the most beloved lunch sandwiches hanging out between two buns.
Like the title suggests, I’m combining creamy egg salad and a classic BLT today and it’s nothing short of mind-blowing. I’m serious, like HOW is this little lunch hack not more common knowledge??
Secret’s out: this is how you make the ultimate lunch sandwich.
There’s nothing complex going on here today! I’m showing you how to make a good, classic egg salad and from there it’s just prepping your BLT components and piling it all between some toasted bread.
Nice and easy, yet mind-blowing.
This Egg Salad features…
- Creamy chive and dill pickle egg salad
- Crispy lettuce, bacon strips, and sweet tomato slices
- Ready in minutes with only a handful of ingredients
Making the Egg Salad
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Mayonnaise
- Greek yogurt
- Dijon mustard
- Pickle relish
- Granulated sugar
- Chives
- Eggs
- Lettuce
- Bread
- Tomato
- Bacon
How to Cook Eggs
Making hard-boiled eggs is very simple and you can even cook them up days in advance for easy assembly later.
My preferred way to make perfect hard-boiled eggs is to cover eggs with a few inches of water + a pinch of kosher salt, bring to a boil, remove from heat, cover pan, and allow to sit offheat for 12 minutes. Then immediately plunge eggs in ice water to stop the cooking process and allow to sit in ice water 20 minutes.
My biggest tips for making eggs that peel easily are to follow my cooking techniques above (especially letting the eggs soak in ice water) and to run eggs under water during peeling. I’ve also found that using older eggs tends to help the shell come off easier (1-2 weeks old is optimal).
Tips for Perfect Egg Salad
- Add a pinch of sugar to the dressing – this small addition of sugar makes a big difference flavor-wise.
- Use fresh chives – this adds a lovely little herby pop to the egg salad.
- Season tomatoes – season the tomato slices well with salt and pepper to taste for extra flavor.
- Assemble just before serving – for best results, cook the bacon, toast the buns, and assemble the sandwiches just before serving so all the ingredients stay fresh.
Recipe Variations
Try these ideas for a different twist on this egg salad.
- Add more ingredients to egg salad – try adding a handful of minced celery, green onions, or sweet peppers.
- Use another bread – I use ciabatta rolls but any kind of bread works including white, whole wheat, Italian, or French bread.
Now that’s a sandwich I wouldn’t mind having on my agenda daily. The crispy bacon, sweet tomato slices, and fresh lettuce leaves are a DREAM nestled on top of creamy egg salad!
A sandwich on steroids in the best way.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
More lunch favorites to add to your rotation!
BLT Egg Salad
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Ingredients
- 2 tablespoons mayonnaise
- 1 tablespoon plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon dill pickle relish
- 2 tablespoons minced fresh chives
- 1 teaspoon granulated sugar
- 8 large hard-boiled eggs, finely chopped
- Salt and pepper to taste
- 4 leafy lettuce leaves
- 4 ciabatta buns (or 8 slices bread), toasted
- 1 medium tomato, thinly sliced and seasoned with salt and pepper
- 8 strips bacon, cooked until crispy
Instructions
- In a medium bowl, combine mayonnaise, yogurt, mustard, relish, chives, sugar, and eggs until evenly combined. Season egg salad with salt and pepper to taste.
- Arrange lettuce leaves on toasted buns or bread and top with egg salad, tomato slices, and bacon. Serve sandwiches immediately and enjoy!
Notes
This post was updated with new recipe adjustments and photos on 7/29/25.
Mary Frances @ The Sweet {Tooth} Life says
A honkin’ huge sammie needs to be in my life. Along with a bowl of your ice cream. And you, too, I mean why not? 😉 You got two of my favorite sandwiches in one recipe here! So impressed … and drooling all over the place. Pinned!
Sarah says
Haha! It sounds like you’ve got an epic afternoon planned, Mary Frances! It’s only Tuesday after all. 😉 Thanks for the pin, girlfriend!
Kathleen R. says
I’m obsessed with egg salad- bacon would make it even better! Yum!!