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