Recipe information
Yield
6 Servings
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
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Preparation
Step 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.
Step 2
Combine chopped eggs, celery and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
Step 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.