Bacon ní Egg Salad Torpedoes

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Egg salad sandwiches are a perennial favorite, but they can get a little sloppy when you take a bite and the mixture squishes out the sides. To solve that problem, pack the salad into partially hollowed hot dog buns, which makes it both mess-free and fun to eat. I also like to add a twist to the egg salad to give it more substance and a little smokinessósome bacon bits or chopped ham. In all, this is a wholesome, lunch box-friendly sandwich.


  • 4 Organic Valley Extra-Large Eggs, hard-cooked
  • 2 Organic Prairie Bacon slices, cooked and crumbled (or 1 slice Organic Prairie Sliced Ham, chopped)
  • 13 cup coarsely chopped dill pickles
  • 2 coarsely chopped green onions
  • 2 tablespoons mayonnaise
  • 1 tablespoon stone ground mustard
  • 2 teaspoons apple cider vinegar
  • Salt & pepper
  • Whole-grain hot dog buns


1. Peel and coarsely chop the eggs. Place them in a food processor with the bacon or ham, dill pickles, and green onion. Use the pulse button to finely chop the mixture. Add mayonnaise, mustard, vinegar and salt and pepper to taste; pulse to blend the mixture.

2. Slice the hot dog buns open, but donít cut them all the way into halves. Pull out about half the bread from the inside, on both sides of each bun.* Pack egg salad into the hollowed-out areas and press the two sides back together. If youíre making these for a bag or box lunch, pack them into sandwich bags or airtight containers and keep them chilled with an ice pack.

Note: *Donít throw those bread pieces away! They can be left out to dry and then crumbled for breadcrumbs. Or fry them in Organic Valley butter with a little oregano for salad croutons.

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