Ingredients
8
large hard-boiled eggs, peeled, coarsely chopped
1/3
cup finely chopped celery
1/4
cup chopped pimiento-stuffed green olives
12
slices white sandwich bread, toasted
12
red leaf lettuce leaves
Directions
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.
2.
Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
3.
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.
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