Open Faced Egg Salad Sandwich |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Toasted whole wheat bread is topped with crispy cucumbers, juicy tomatoes, creamy egg salad and crisscrossed with bacon. Land-O-Lakes Cookbook. Ingredients:
6 eggs |
1 cup celery, diced into small pieces |
3/4 cup mayonnaise |
2 tablespoons green onions, chopped |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon prepared horseradish |
8 bacon, slices |
4 whole wheat bread, slices |
4 lettuce leaves |
8 ripe tomatoes, slices |
12 cucumbers, slices |
Directions:
1. in 2 qt saucepan place eggs, add enough cold water to come 1 above eggs. cook over high heat until water comes to a full boil, remove from heat. cover and let stand 20 to 25 minutes.
2. immediately cool eggs in cold water to prevent further cooking.
3. peel, chop cooked eggs, place in medium bowl, stir in remaining salad ingredients.
4. fry or microwave bacon until crispy.
5. meanwhile toast bread.
6. top each slice toast with 1 lettuce leaf, 2 slices tomato, 3 slices cucumber and 1/2 cup egg salad.
7. crisscross cooked bacon strips over sandwich and serve.
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