Loaded Egg Salad Sandwiches


Serves: 6
Total Calories: 371

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

Directions:

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. add your own note

Source: epicurious.com

Nutritional Facts:

Serves: 6
Total Calories: 371
Calories from Fat: 192

This Loaded Egg Salad Sandwiches recipe is from the Newsletter Cookbook. Download this Cookbook today.


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