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 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.
