member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to M.Katherine      

Recipe Categories:

    Best-Ever Egg Salad Sandwiches


    Source of Recipe


    Bon Appétit April 2002

    List of Ingredients




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



    Recipe



    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 chopped 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; spread lightly with remaining mayonnaise. Divide egg salad among 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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â