Bacon n’ Egg Salad Torpedoes
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 smokiness—some bacon bits or chopped ham. In all, this is a wholesome, lunch box-friendly sandwich.
Ingredients:
4 extra-large Organic Valley Eggs, hard-cooked
2 slices cooked and crumbled Organic Prairie Bacon or 1 slice (about 1 ounce) chopped Organic Prairie Sliced Ham
1/3 cup coarsely chopped dill pickles
2 green onions, coarsely chopped
2 tablespoons mayonnaise
1 tablespoon stone ground mustard
2 teaspoons cider vinegar
Salt and pepper
Whole-grain hot dog buns
Instructions:
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 don’t 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 you’re 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: *Don’t 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.
Copyright by Terese Allen
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