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.

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preparation Time
25 mins

cook Time
12 mins


1217 per serving


  • 12 Slices Low Sodium Turkey Bacon, cooked crispy
  • 8 large eggs, hard boiled
  • 1/3 cup Celery, chopped
  • 1/4 cup green olives, chopped with pimento
  • 1/2 cup mayonnaise olive oil based
  • 1 tablespoons Dijon Mustard
  • 12 Multi-grain bread, (slices)
  • 1/2 cup arugula leaves, organic


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

recipe by

Ben V.


Fyi Network chef personality, Food Network host, World Food Championships Host, Chef, author Southern Routes, caffeine inspired.