Loaded Egg Salad Sandwich

What You'll Need

For the Egg Salad

• 6 pasture raised hard-boiled eggs, peeled and then diced
• 4 slices of bacon, cooked until crispy and chopped
• ¼ cup mayonnaise
• ¼ yellow onion, finely diced
• 1 celery stalk, finely diced
• 1.5 tablespoons sweet pickle relish
• 1½ teaspoons The Real Dill pickle juice
• 1 tablespoon yellow mustard
• 2 teaspoon Worcestershire sauce
• 1 tablespoon hot sauce or Sriracha (optional)
• 1½ teaspoons fresh dill, chopped
• 1 green onion, thinly sliced
• Salt and freshly cracked black pepper, to taste

For Serving

• 4–6 slices soft sandwich bread, toasted if desired, crust cut off if desired
• Leaf lettuce (optional)
• Tomato slices (optional)

Let's Cook

1. Cook the Bacon

Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and allow it to cool before chopping.

2. Prepare the Dressing

In a large mixing bowl, combine the mayonnaise, yellow mustard, pickle relish, pickle juice, Worcestershire sauce, and hot sauce, if using. Whisk until smooth and well combined.

3. Add the Mix-Ins

Stir in the diced onion, celery, chopped bacon, fresh dill, and green onion. Mix until everything is evenly incorporated.

4. Prepare the Eggs

Roughly chop the hard-boiled eggs for a chunkier egg salad, or grate them using the large holes of a box grater for an extra-creamy texture. Gently fold the eggs into the dressing mixture, being careful not to overmix. Season with salt and freshly cracked black pepper to taste.

5. Chill

Cover and refrigerate for at least 30 minutes before serving. This gives the flavors time to meld together and makes the egg salad even more flavorful.

6. Build the Sandwiches

Spread a generous amount of egg salad onto your favorite soft sandwich bread. Add leaf lettuce and tomato slices, if desired. Top with the second slice of bread, cut in half, and serve. Enjoy!