When I go to work for lunch, I don’t order anything. Most of my colleagues order food from the cafeteria in our building every day. The food is decent, but the prices are way too high. It’s hard to justify spending $10 on lunch when I could make it better at home. It’s not that I am a better chef than others, but I do know what ingredients I use and can control the amount of fat and salt.

My coworker had ordered an egg salad sandwich at this cafe a few weeks ago, and it was so good. Since then, this egg salad has been on my mind. Instead of spending a fortune at a restaurant to get this sandwich, I made it myself and added bacon and avocado.

Yes, I made a BLT with plenty of applewood smoked bacon and fresh avocado, as well as a generous amount of Dijon mustard eggsalad. This sandwich was still light and satisfying, even with the bacon. Half a sandwich is a good serving size. Jason had one and a half sandwiches. I thought he had eaten too much, but he kept saying it was the best sandwich ever. So I made more for him.


Applewood smoked bacon, four slices

Four large eggs

Two tablespoons mayonnaise

Red wine vinegar, one tablespoon

Dijon Mustard 2 Tbsp

To taste, add Kosher Salt and freshly ground Black Pepper

Four pieces of wheat bread toasted

1/2 cup baby spinach

Mato 1: thinly sliced

Avocado, halved, seeds removed, peeled, and thinly sliced


Heat a large pan over medium-high heat. Add the bacon and cook for 6-8 minutes until crispy and brown. Transfer to a plate lined with paper towels; set aside.

Cover the eggs with 1 inch of cold water in a large pan. Bring to a rolling boil and simmer for one minute. Cover the eggs with a lid that fits snugly and remove them from the heat. Set aside for 8-10 minutes. Drain and cool the eggs before peeling or dicing.

In a large mixing bowl, mash eggs roughly with Dijon mustard, Dijon wine vinegar, and mayonnaise. Add salt and pepper to taste.

Sandwiches on wheat bread can be served with avocado, tomato, spinach, bacon, and egg salad.