Email to M.Katherine      

Recipe Categories: attydivorc's HOME PAGEAPPETIZERS BEEF BREAD BREAKFAST CAKES CANDY CASSEROLES CHEESECAKES COOKIES CROCKPOT DESSERTS DRESSINGS EGGS FISHandSEAFOOD FONDUE HAM ICECREAM LAMB PASTA PASTRIES POULTRY QUICHE RICE SALADS SANDWICHES SAUCES SOUPSandSTEWS STUFFING VEAL VEGETABLES

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.