Best-Ever Egg Salad Sandwiches - cooking recipe

Ingredients

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

Preparation

Saute 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.