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Recipe to Print-Best-Ever Egg Salad Sandwiches - Copy

$scale_by Recipe Name: Best-Ever Egg Salad Sandwiches - Copy Source: Submitted by: Last Modified: Course: Lunch Used in Baskets: No Base: Egg Kosher: Pareve Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $1.79 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Chopped pimiento-stuffed olives, bacon, and Dijon mustard take a standard to new heights.

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00