My Chicken laid an Egg Salad
My chicken laid Eggs! And with a few simple ingredients we will elevate a familiar eggs salad to new heights Chopped pimiento-stuffed olives, bacon, and Dijon mustard take a standard to new heights. Offer potato chips, cherry tomatoes, and sliced deli-style pickles alongside.
preparation
preparation time
25 mins
cook time
12
servings
6
calories
1217
ingredients
12 Slices Low Sodium Turkey Bacon cooked crispy
8 large eggs hard boiled
0.33 cup Celery chopped
0.25 cup green olives chopped with pimento
0.5 cup mayonnaise olive oil based
1 tablespoons Dijon Mustard
12 Multi-grain bread (slices)
0.5 cup arugula leaves organic
directions
Making the Salad
Preparation Saut turkey bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. No need for salt in this recipe, the olives are salty in their brine Place toast slices on work surface. Divide egg salad among 6 toast slices. Place bacon, then arugula leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches and devour
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BenVaughn
Fyi Network chef personality, Food Network host, World Food Championships Host, Chef, author Southern Routes, caffeine inspired.