Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
Pimento-stuffed olives and a hint of Dijon mustard take classic egg salad to a new level. The salad is mounded on toasted bread slices and topped with bacon and crisp red leaf lettuce. Served garnished with potato chips, cherry tomatoes, and sliced deli-style pickles, these sandwiches are good to serve for lunch or a light supper.
Ingredients[]
- 8 large hard-boiled eggs
- 15 or more Spanish olives (pimento stuffed green olives)
- ¼ cup very finely chopped celery
- Salt
- Coarsely ground black pepper
- ¼ cup regular or reduced fat (not nonfat) mayonnaise plus extra for spreading on toasted bread
- ½ teaspoon Dijon mustard
- 8 slices good-quality white sandwich bread, lightly toasted
- 8 slices bacon, fried until crisp and golden
- 8 crisp red leaf lettuce leaves
Directions[]
- Shell eggs, chop coarsely, and place in a large nonreactive bowl.
- Chop olives and add to bowl along with celery, ½ teaspoon salt, and ¼ teaspoon pepper.
- Mix gently to combine.
- Stir mayonnaise and mustard together and then add to egg mixture and mix well.
- Taste and season with more salt and pepper if desired. (The egg salad can be prepared 4 hours ahead. Cover with plastic wrap and refrigerate until needed.)
- To assemble sandwiches, spread all bread slices on 1 side very lightly with some mayonnaise.
- Mound an equal amount of egg salad on each of 4 slices, break bacon slices in half, and arrange 4 halves on each sandwich.
- Top with lettuce leaves and remaining toasted bread slices.
- Slice sandwiches on the diagonal with a serrated knife and secure halves with wooden skewers.
- To serve, arrange 2 skewered halves on each of 4 dinner plates.
YIELD: SERVES 4