Paleo Egg Salad Open Sandwiches Recipe #paleo

Paleo Egg Salad Open Sandwiches Recipe

  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Cuisine: American


You could enjoy these as closed sandwiches but leaving them open ensures you can pile on more egg salad!



  1. In a large saucepan, boil the eggs approximately 8 to 10 minutes. Drain well and rinse the eggs under cold water. Peel and chop the eggs. In a bowl, combine the chopped eggs with the Paleo mayo and chopped fresh chives. Season with salt and pepper, to taste.
  2. Meanwhile, fry the chopped bacon in a small skillet until crispy. Remove the bacon from the skillet with a slotted spoon and allow to cool slightly before combining with the egg salad.
  3. Lay the 4 slices of bread on 4 plates and place a lettuce leaf on each slice. Place an equal amount of egg salad on each of the 4 bread slices and garnish with extra chopped fresh chives.


All nutritional data are estimated and based on per serving amounts.


  • Serving Size: 1 sandwich (open-faced)
  • Calories: 483
  • Sugar: 1 g
  • Fat: 46 g
  • Carbohydrates: 5 g
  • Fiber: 3 g
  • Protein: 16 g