Egg Salad Sandwich - Best Egg Salad Sandwiches

Best Egg Salad Sandwiches
Chopped pimiento stuffed olives, bacon, and Dijon mustard take this sandwich to new heights.
Serve with potato chips, cherry tomatoes, and sliced deli style pickles alongside.

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 or Miracle Whip salad dressing*
1 TB Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves

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.

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

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.

Makes 6 servings.

*Miracle Whip has 1/2 the fat of mayonnaise.


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