Egg Salad Club Sandwiches

 

Egg Salad Club Sandwiches

Are you saying "No! Not another egg salad sandwich!"? Wait... these are not ordinary egg sandwiches. This exceptional egg salad sandwich recipe has a hint of Dijon mustard, black olives and bacon thrown in the mix!

8	hard-boiled eggs (large)
15 (or more)	black olives, pitted & chopped
1/4 cup	celery, finely chopped
to taste	Salt
to taste	Black pepper, coarsely ground
1/4 cup	reduced-fat/non-fat mayonnaise
1/2 teaspoon	Dijon mustard
8 slices	bacon, cooked crisp
	(turkey bacon works well too - much healthier!)

Lettuce

Coarsely chop the hard-boiled eggs and place them in a glass bowl. Add the chopped olives along with the celery, and about 1/2 tsp salt and 1/4 tsp pepper (or to taste). Mix gently to combine all the ingredients.

Stir the mayonnaise and mustard together and combine them to the egg mixture. Mix well. Adjust salt and pepper if desired. If desired, prepare the egg mixture the night before the picnic and refrigerate. That will save you time when packing for the picnic.

Assembling the sandwich is easy: Mound an equal amount of egg salad on 1/2 the slices. Cut bacon strips in half and put 4 halves on each sandwich. Top with a lettuce leaf and the other bread slice. If you're making the sandwiches right on the picnic site, and you have fire or heat available, toast the bread slices before assembling the sandwich. Toasted is better!