Ranch Bacon and Egg Salad Sandwich |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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An updated version of an old favorite. A wonderfull topping for a luncheon salad, on finger rolls for baby or bridal showers or as an appetizer spread for crackers or cocktail bread. Another recipe from Hidden Valley. Ingredients:
6 hard-boiled eggs, coarsely chopped |
1/4 cup diced celery |
3 tablespoons crisp-cooked crumbled bacon |
1 tablespoon diced green onion |
1/4 cup bottled ranch dressing |
8 slices pumpernickel bread |
lettuce or tomatoes or sliced pimento stuffed olive (optional) |
Directions:
1. Combine chopped eggs with celery, bacon, green onion and dressing in a mixing bowl.
2. Chill until just before serving.
3. Spread salad evenly on 4 pieces of bread, arrange lettuce, tomato or sliced olives on top, if desired.
4. Top with remaining slices of bread.
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