Egg Salad BLTA Sandwich

• Meat

  • 4 slices Applewood smoked bacon

• Produce

  • 1 Avocado
  • 1/2 cup Baby spinach
  • 1 Tomato

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 tsp Dijon mustard
  • 2 tbsp Mayonnaise

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tsp Red wine vinegar

• Bread & Baked Goods

  • 4 slices Wheat bread, toasted

Found on damndelicious.net

Description

Ingredients

• 4 slices applewood smoked bacon
• 4 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon red wine vinegar
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper, to taste
• 4 slices wheat bread, toasted
• 1/2 cup baby spinach
• 1 tomato, thinly sliced
• 1 avocado, halved, seeded, peeled and thinly sliced

Directions

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing. In a large bowl, roughly mash the eggs with mayonnaise, red wine vinegar, Dijon mustard, salt and pepper, to taste. Serve sandwiches on wheat bread with bacon, egg salad, spinach, tomatoes and avocado.