Egg Salad BLT recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Miss Shirley's Cafe, Inner Harbor›Egg Salad Blt Recipe

Egg Salad Blt Recipe

Inspired by Miss Shirley's Cafe, Inner Harbor
Time30m
Serves4

A delightful twist on a classic sandwich, featuring creamy egg salad layered with crispy bacon, fresh lettuce, and ripe tomato, all nestled between two slices of toasted bread.

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Ingredients

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General

Egg Salad

BLT Assembly

Method

Prepare the Egg Salad

  1. 1

    Boil the Eggs

    Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10-12 minutes. Drain and transfer the eggs to an ice bath to cool.

  2. 2

    Peel and Chop the Eggs

    Once the eggs are cool, peel them under running water and chop them into small pieces.

  3. 3

    Mix the Egg Salad

    In a medium bowl, combine the chopped eggs, mayonnaise, mustard, salt, and pepper. Mix well until creamy and combined. Adjust seasoning to taste.

Cook the Bacon

  1. 4

    Fry Bacon

    In a skillet over medium heat, cook the bacon strips until they are golden brown and crispy, turning occasionally. Transfer to a paper towel-lined plate to drain excess grease.

Assemble the Sandwich

  1. 5

    Toast the Bread

    Toast your bread slices until golden and crisp, using a toaster or skillet.

  2. 6

    Layer the Ingredients

    On one slice of toasted bread, spread a generous amount of egg salad. Top with lettuce leaves, tomato slices, and crispy bacon.

  3. 7

    Finish the Sandwich

    Place the second slice of toasted bread on top. Press down gently and slice the sandwich in half to serve.

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