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.
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
preparation
preparation Time25 mins
cook Time
12 mins
servings
6
calories
1217 per serving
ingredients
- 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
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
