Best-Ever Egg Salad Sandwich

By á-30

Chopped pimiento-stuffed olives, bacon, and Dijon mustard take a standard to new heights. Offer potato chips, cherry tomatoes, and sliced deli-style pickles alongside

Ingredients

• 12 * 12 bacon slices
• 8 * 8 large hard-boiled eggs, peeled, coarsely chopped
• 1/3 * 1/3 cup finely chopped celery
• 1/4 * 1/4 cup chopped pimiento-stuffed green olives
• 1/2 * 1/2 cup mayonnaise
• 1 * 1 tablespoon Dijon mustard
• 12 * 12 slices white sandwich bread, toasted
• 12 * 12 red leaf lettuce leaves

Preparation

Step 1

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.