Bacon and Egg Salad Sandwich with Dukkah and Peppery Greens

By • June 20, 2011 31 Comments

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Author Notes: My favorite summer sandwich, the classic egg salad, just got a whole lot better. A few months ago, I stumbled on Arabella Boxer’s “The Spice Book.” In it I discovered the most marvelous spice, seed and nut blend, called “dukkah,” as well as Ms. Boxer’s excellent recommendation to eat it with eggs. I’ve been hooked, and I mean really hooked, ever since. This recipe is for a basic egg salad, which I make using my homemade garlic and mustard aioli. A fat pinch of dukkah and a small handful of peppery watercress or arugula utterly transform it. Or just use whatever greens you have on hand. We polished off the last bacon in the house at breakfast on the day I made the sandwich for the photos posted here. It was a killer sandwich even without the bacon. Either way, enjoy!!AntoniaJames

Food52 Review: WHO: AntoniaJames is a lawyer and passionate home cook from Piedmont, California.
WHAT: Just about the best egg salad sandwich we've ever had.
HOW: AntoniaJames binds the egg salad with a zippy homemade aioli, sprinkles it with a spice-nut blend called dukkah, and throws it on toast with bacon and greens.
WHY WE LOVE IT: We can't wait to use dukkah more often; the spiced, nutty flavor is a perfect way to spruce up any classic sandwich -- or egg dish, for that matter. Who knew egg salad could be this exciting?
The Editors

Makes 1 sandwich, but can be doubled, tripled, etc.

The Sandwich – Makes one sandwich, but can be doubled, tripled, etc.

  • 2 hard cooked eggs, peeled and cooled
  • 1 tablespoon aioli or good mayonnaise + more for spreading on the bread, if desired
  • 1 teaspoon Dijon or stoneground mustard (if not using an aioli with a strong mustard flavor)
  • A healthy pinch or two of dukkah, or more, or less, to taste
  • 2 slices good sandwich bread, toasted (See note, below.)
  • 1 or 2 slices of natural bacon, cooked until crisp (optional)
  • Small handful of watercress or arugula
  1. Halve the eggs, remove the yolks and put them in a small bowl.
  2. Add the aioli and mustard (if using) and mash together well, using the back of a fork. Coarsely chop the whites of the eggs and stir them into the mashed yolks, with the dukkah. Taste, and add more salt, or more dukkah, or both, if necessary. (If adding both, add the dukkah first, taste again, and then add salt if necessary. Remember, the dukkah has salt in it.)
  3. If you want a bit of extra aioli or mayonnaise on the toasted bread, spread some on one or both slices.
  4. You can either chop the bacon up and stir it into the egg salad, or put the strips on the sandwich itself. Either way, heap the egg salad and greens on the toasted bread. other.
  5. Put the sides together, then cut in half.
  6. Enjoy!! ;o)

Dukkah – Makes a bit more than ¼ cup

  • 2 tablespoons raw pepitas or pumpkin seeds
  • 2 teaspoons whole cumin seeds
  • 2 teaspoons whole coriander seeds
  • 2 tablespoons raw sesame seeds
  • 1 ½ teaspoons good black peppercorns or grains of paradise (I like Malabar black pepper for this, but a Tellicherry will also do just fine.)
  • ½ teaspoon flaky sea salt, or more to taste
  1. Toast the pepitas or pumpkin seeds in a small heavy skillet until they just start to darken and release their fragrance. Remove immediately from the pan and allow them to cool a bit.
  2. Toast the cumin and coriander seeds, each in turn, in the same skillet, removing from the pan as soon as they start to darken. Do not tarry, as they can burn easily in the hot pan, even when removed from the stove.
  3. Toast the sesame seeds in the same skillet, shaking periodically to make sure they brown evenly. Remove when they start to darken just a bit.
  4. Grind the pepitas in a spice mill to a coarse powder. Don’t worry if there are a few larger pieces. Remove from the mill and put into a medium bowl.
  5. Grind the spices together until fine, and then add to the bowl with the ground pepitas.
  6. Grind the peppercorns coarsely and add to the bowl.
  7. Add the sesame seeds and salt and stir well until the blend is thoroughly combined.
  8. Store, tightly covered, in the refrigerator. It should hold for several weeks at least, depending on the freshness of the pepitas and sesame seeds.
  9. Enjoy!! ;o)

More Great Recipes: Sandwiches|Eggs|Bread

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Comments (31) Questions (1)


over 1 year ago Jim

This is going to be lunch today - can't wait!


over 1 year ago Jill G

I just made this and LOVE it. The spice blend is perfect, thank you!


over 2 years ago LoveAgent7

Gotta try this one!


over 2 years ago walkie74

My husband made egg salad last night, and this sandwich would have been sooo much better this way... time to go buy some supplies...


over 2 years ago Monica Sanchez

I'm curious to know the recipe for the aioli you make. Is it in another post it wound you mind sharing?


over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I like the aioli in this recipe that I posted (a first cousin to this, it's almost a reformatting): You can make it with lemon or lime juice, or even a good quality unpasteurized organic apple cider vinegar. ;o)


over 2 years ago Rachel Snow

Yum! I love your play on the BLT here! Here's my gussied up lunch-box staple: Bacon and Spinach on whole wheat with raw spinach avocado spread. Mmmmmm!


over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

That avocado and spinach spread looks fantastic! I bet it would be perfect on this sandwich. Now I'm thinking I'd make it with arugula! Love your blog, too. Thanks for posting the link. ;o)


over 2 years ago Urbain Dubois

AJ, Just made this and letting it rest in the refrigerator for later. So far it taste great but I sort of felt like it needed a rest before proceeding with the sandwich. This combo of spices is you think this would work as a dry rub or will the natural oils present burn?
Thanks so much for the recipe and inspiration.


over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks, Urban D! You could use the spices in a dry rub, but my guess is, as you suggest, the more fragile seeds probably would not hold up too well. If you were grilling, you could sprinkle the sesame seed on toward the end, just long enough to toast them, and perhaps use the pumpkin seeds (toasted) in a garnish, e.g., a gremolata. ;o)


about 3 years ago mcs3000



about 3 years ago dymnyno

Congratulations on a great Wildcard Win! Egg Sandwiches are my very favorite sandwiches...I will be making this very soon.


about 3 years ago susan g

I've been meaning to use your Dukkah recipes for a while. Today the pieces fell into place. This made a satisfying lunch, and takes me to a new standard for egg salad. There was only a small amount left for my husband when he came home. He was enthusiastic, and ready for more -- which will have to be soon!


about 3 years ago inpatskitchen

Congratulations AJ! What a wonderful take on egg salad!


about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thank you, everyone! And many thanks, of course, to The Editors as well. What a funny coincidence that this should be awarded on the same day that I made a big batch of deviled eggs with dukkah for our annual Independence Day block party. . . . I just happened to have a few imperfect eggs that found themselves into this very salad, to be used in this very sandwich, which I planned to make tomorrow! So glad that dukkah is getting some love, which it richly deserves. ;o)


about 3 years ago Midge

Way to go AJ! Can't wait to give this a try!


about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations, AJ!


about 3 years ago arielleclementine

congrats on the win, and yay that i have all the ingredients for dukkah in my pantry! sounds delicious :)


about 3 years ago Fairmount_market

Congratulations AntoniaJames. This sounds delicious. I'm so excited to taste and experiment with dukkah.


about 3 years ago gingerroot

Congrats, AJ!! I've never been a huge hard boiled egg fan, in part because all the hard boiled eggs served to me as a kid were really overcooked. I love the sound of dukkah and look forward to trying this soon!


about 3 years ago Kukla

Congratulations AJ!! I love deferent variations of egg salads, especially the ones that are made not only with mayonnaise. We have a Russian egg salad to which is added grated good aged cheese and the mayo is mixed with lemon zest, juice and finely minced garlic clove; I also make a Georgian egg salad with walnuts and a spicy condiment like harissa, but I will definitely try the Dukkah, a great combination of seeds and spices. Congratulations ones again!


about 3 years ago SKK

It continues to amaze me how I miss a great recipe and it shows up just in time. I have so much arugula in my garden and this is on the menu for tonight. And congratulations you wild card winner!


about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations AJ, wonderful sandwich and I love dukkah and I must try your recipe. Hope you had a great 4th of July celebration.