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Much better than just
egg and mayo...
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12
slices |
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bacon, fried brown and crisp |
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8
large |
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hard-boiled eggs, peeled and chopped
finely |
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1/3
cup |
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finely chopped celery |
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¼
cup |
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chopped pimento-stuffed green olives |
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½
cup |
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mayonnaise, divided |
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1
Tbs |
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dijon mustard |
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12
slices |
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whole wheat bread, toasted |
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12
red |
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lettuce leaves |
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1 |
Cut bacon
slices crosswise in half |
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2 |
Combine
eggs, celery and olives in a medium bowl. Mix in
half of the mayonnaise and 1 T. mustard. Season
with salt and pepper. |
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3 |
Spread
toasted bread with remaining mayo. Divide egg
salad mixture between 6 toast slices. Layer 4
bacon slices, lettuce leaves and egg salad on
each. Cover with remaining slices. |
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4 |
Cut
sandwiches diagonally and serve. |
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Servings: 6 |
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