Egg Salad Sandwich

Makes 6 Sandwishes...


12 turkey bacon slices
8 large hard-boiled eggs, peeled and coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped
pimento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves


- Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.

- Combine eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.

- Place toast slices on work surface and spread lightly with remaining mayonnaise. Divide egg salad amoung 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.


1 comment:

Max & Mason said...

I will have to try it with olives. I posted an egg salad recipe on my blog too.