Follow the pictured sandwich: chopped hard-boiled eggs with celery, mayonnaise, sweet pickle relish, salt and pepper; layer on buttered toast with lettuce, tomato and cooked bacon.
6By 67Dude
Servings
4
6 pieces Large eggs
1 piece Celery stalk, finely diced
0.33 cup Mayonnaise
1 tbsp Sweet pickle relish
0.25 tsp Salt
0.25 tsp Black pepper
8 slice Bacon slices
8 slice Bread slices
2 tbsp Butter, softened
4 piece Lettuce leaves
2 piece Tomatoes, sliced
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Egg Salad
1. Place the eggs in a saucepan, cover with cold water by 2.5 cm (1 inch) and bring to a boil. Cover, remove from the heat and let stand 11 minutes, then transfer to an ice bath for 5 minutes.
6 pieces Large eggs
2. Peel and chop the eggs, then fold together with the celery, mayonnaise, sweet pickle relish, salt and black pepper until creamy but still chunky. Chill while you prepare the rest.
3. Cook the bacon in a large skillet over medium heat for 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels.
8 slice Bacon slices
4. Toast the bread until golden and crisp, then spread one side of each slice with butter while warm.
8 slice Bread slices,
2 tbsp Butter, softened
Assemble
5. Layer lettuce, tomato slices and a generous scoop of egg salad on four slices of buttered toast. Top with two bacon slices each, then close with the remaining toast, buttered side down. Slice in half and serve immediately.
