Best-Ever Egg Salad Sandwiches
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon dijon mustard
- 1/2 cup mayonnaise
- 1/3 cup finely chopped celery
- Carbohydrate 30 g(10%)
- Cholesterol 294 mg(98%)
- Fat 48 g(73%)
- Fiber 3 g(11%)
- Protein 22 g(44%)
- Saturated Fat 13 g(63%)
- Sodium 984 mg(41%)
- Calories 644
Preparation 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.
Preparation 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.
