In a medium bowl, mash the eggs with a potato masher until desired consistency.
5 eggs (hard-cooked)
Add the mayonnaise, scallion, and mustard to taste. Stir gently to combine. Season to taste with salt and pepper.
2 tablespoon mayonnaise, 1 green onion, yellow mustard, salt, black pepper
Lay out four slices of bread. Divide the egg salad mixture among the slices. Divide the bacon atop the egg salad. Layer tomatoes over the bacon. Place a small handful of greens on each.
Top with the remaining slices of bread. Slice in half and serve.
Notes
Serving Suggestions: Egg Salad BLTs are great any time of the day. They work well for picnics or casual lunches and dinners, alongside veggie dippers, fruit salad, and other cold salads.To Make a Meal Prep: If you’re going to make BLT Egg Sandwiches to meal prep, hold off compiling the sandwich until you’re ready to eat. That way it won't get soggy. Store the egg salad separately from the bread and other fillings. Assemble right before eating. Make a Plan for Leftovers: Promptly refrigerate leftover sandwich ingredients and use it up within 4 days.Variations: Of course, if you want to skip the mayo-based egg salad, try my hard boiled egg sandwich instead, adding salty bacon to give it a delicious twist or add sliced hard cooked egg to a standard BLT.