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Bacon & Egg Salad Sandwiches




Source of Recipe


TOH Message Board


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.