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What exactly is grown-up egg salad? Well, you guys, it's quite simple.  It's the same delicious egg salad we've all loved over the years, but it's souped up with some other delicious ingredients and techniques

Total time

35 minutes


Dinner, Lunch


  • 8 eggs
  • 4 tbsp real mayonnaise
  • 2 tsp whole grain mustard
  • ¼ tsp coarse salt
  • ¼ tsp ground black pepper
  • 4 slices lightly toasted sourdough bread
  • handful baby arugula
  • 2 slices cooked bacon (crumbled)


  1. Place eggs in a large saucepan and cover with cold water. Place pot on the stove on high heat, bringing water to a full boil. Shut the heat off and cover the pot with a fitted lid. Set the timer for 18 minutes, then remove from the stove and drain. Place the eggs in an ice water bath and allow to completely cool. Peel eggs, then chop each egg into small wedges and place in a bowl. Add mayonnaise, mustard, salt and black pepper and stir to combine. Taste and adjust seasoning, if necessary. Serve on sourdough toast with arugula and crumbled bacon.

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