Ingredients:

  • 8 large Eggs (ideally free-range)
  • 6 thick rashers (slices) Streaky Bacon (approx. 150g), preferably smoked
  • 1 tbsp (15 ml) Olive Oil
  • ½ cup (120 g) Mayonnaise (high-quality whole egg mayo recommended)
  • 1 tbsp (15 ml) Dijon Mustard
  • 1 tsp (5 ml) Cider Vinegar or fresh Lemon Juice
  • ¼ cup (30 g) fresh Chives, finely chopped
  • Salt and freshly cracked Black Pepper, to taste
  • 5 oz (100 g) Mature or Sharp Cheddar Cheese, finely grated
  • 8 slices of Bread (sourdough, good quality white, or wholemeal)
  • Optional: Butter or Mayonnaise for spreading on the bread
  • Optional: A handful of Rocket (Arugula) or Butter Lettuce leaves

Instructions:

  1. Boil the Eggs: Place the 8 large eggs carefully into a saucepan of cold water. Bring the water to a rolling boil, then immediately reduce heat slightly and simmer for exactly 10–11 minutes.
  2. Shock the Eggs: Immediately transfer the eggs to an ice bath (a bowl of ice water) to stop the cooking process. This helps prevent the dreaded grey ring and makes peeling a doddle. Cool for 5 minutes.
  3. Peel and Chop: Peel the chilled eggs. For the best texture, rough-chop 4 eggs and use a fork to mash the remaining 4. Set aside in the mixing bowl.
  4. Cook the Bacon: Heat the oil in the frying pan over medium heat. Add the bacon rashers and cook slowly until they are deeply golden brown and perfectly crisp, about 6–8 minutes.
  5. Drain and Crumble: Transfer the crispy bacon to a plate lined with kitchen paper to drain excess fat. Once cool enough to handle, chop or crumble the bacon into small pieces. Reserve a few crumbs for garnish, if desired.
  6. Prepare the Dressing Base: In the mixing bowl containing the eggs, add the mayonnaise, Dijon mustard, and cider vinegar/lemon juice. Mix lightly until just combined.
  7. Add the Flavourings: Gently fold in the finely chopped chives, the finely grated mature Cheddar, and the crispy bacon pieces.
  8. Seasoning Check: Season generously with salt and black pepper.
  9. Chill (Crucial Step): Cover the bowl and refrigerate the egg salad for at least 30 minutes. This allows the flavours to meld, the cheese to set slightly, and the salad to firm up, making it easier to handle.
  10. Prepare the Bread: Lay out the 8 slices of bread. Spread lightly with butter or a thin layer of mayonnaise if you like a bit of richness and protection against soggy bread.
  11. Load the Filling: Spoon a generous amount of the chilled egg salad onto 4 slices of bread. Distribute the mixture evenly, ensuring good coverage right up to the edges.
  12. Add Garnish (Optional): Layer rocket or lettuce on top of the filling, if using.
  13. Close and Slice: Top with the remaining bread slices. Press down gently. For presentation, carefully slice the sandwiches diagonally into halves or into traditional triangles. Serve immediately.