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Classic Egg Salad with Bacon

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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

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1/2 cup mayonnaise

1 tablespoon Dijon mustard

Salt and pepper

12 slices white sandwich bread, toasted if desired

6 lettuce leaves

Sauté bacon in heavy, large skillet over medium heat until brown and crisp. Transfer the bacon to a plate covered with a paper towel and let drain thoroughly. Cut bacon slices in half.

Combine chopped eggs, celery and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.

Toast bread. Spread a small amount of the remaining mayonnaise on each slice of bread. Divide the egg salad among the 6 toasted slices. Place 4 bacon pieces, then lettuce leaf on top of egg salad on each. Cover with remaining toast slices. Serve.

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