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    Best Egg Salad Sandwiches


    Source of Recipe


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    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 or Miracle Whip salad dressing*
    1 TB 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.

    Makes 6 servings.

    *Miracle Whip has 1/2 the fat of mayonnaise.
 

 

 

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