Best-Ever Egg Salad Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chopped pimiento-stuffed olives, bacon, and Dijon mustard take a standard to new heights. Offer potato chips, cherry tomatoes, and sliced deli-style pickles alongside. 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 |
Directions:
1. 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.
2. Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
3. 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.
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