Friday, March 22, 2013

Open Faced Turkey Bacon Egg Salad Sandwich

An Egg-cellent Alternative to the Boring Turkey Sandwich!
I don’t know about you, but I often get stuck in a rut, eating the same thing for lunch every day. I’ll admit I just don’t have a lot of energy, creativity, or patience by the time the mid-day meal rolls around. Usually there are two tired and hungry toddlers hanging off my leg demanding food, water, and everything else under the sun.  And by the time I get them fed, cleaned up, and planted in front of the tube for a little downtime I’m too beat to manage more than a sandwich.
Problem is, I’m SOOOO sick of deli turkey I might die. Okay, maybe not really but I’m seriously over lunchmeat right now. That’s why this recipe caught my eye. It’s easy to make, full of fresh, good-for-you ingredients, and best of all—it’s not a freaking turkey sandwich!
I really didn’t stray much from the original recipe. I just used grape tomatoes (because I had them in the fridge) and turkey bacon (because it’s less fatty). I also decided to make this an open-faced sandwich but you can cut the carbs by omitting the bread if you’re so inclined. Here’s what I came up with.
Open Faced Turkey Bacon Egg Salad Sandwich
Serves 2
2 hard-boiled eggs, peeled and diced
1 avocado, diced
15-20 cherry or grape tomatoes
4 slices turkey bacon, cooked crispy and crumbled
1 tablespoon lemon juice
Pepper (to taste)
Salt (to taste)
2 slices sprouted grain bread, toasted
Place eggs, avocado, tomatoes, cooked turkey bacon (I used the microwave!), and lemon juice in a small bowl and stir well to combine. Add a little salt and pepper to taste. Spoon egg salad mixture onto the slices of toasted sprouted grain bread and enjoy immediately.

Cooking Tip:
Hard-boiled eggs are awesome to have on hand for meals and snacks. They are so easy to make. Just place raw eggs in a single layer in the bottom of a medium saucepan. Fill the pan with enough cold water so that the eggs are covered with about an inch or so of water. Turn the burner on high and heat uncovered until water starts to boil. Remove from heat, cover, and let the eggs “cook” in the water for 12 minutes. After 12 minutes, you need to cool the eggs quickly. You can use a slotted spoon to remove the eggs from the pan and transfer them into cold (even iced) water or you can drain the water from the pot and add ice water to that. Whichever method is easiest for you. As soon as the eggs are cooled, they are ready to eat. You can also store unused eggs in an air-tight container for 3-5 days.

This recipe is SOOOOOOOO good! I’m not kidding…I ate some variation of this egg salad three days in a row after I first tested it. In fact, I’m going to boil some more eggs this afternoon so the hubs can try it for lunch this weekend. Yum!

If you’re sick and tired of turkey sandwiches (or whatever boring fallback lunch item you revert to), give this simple and tasty egg salad a shot. Do you have other easy lunchtime recipes you’d like to share? Send them to me at or post them in the comments section below.

Until next time,

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