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| Best Ever Egg Salad Sandwiches |
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12 bacon slices |
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8 large hard-boiled eggs, peeled, coarsely chopped |
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1/3 cup finely chopped celery |
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1/4 cup chopped pimiento-stuffed green olives |
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1/2 cup mayonnaise |
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1 tbsp Dijon mustard |
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12 slices white sandwich bread, toasted |
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12 red leaf lettuce leaves |
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Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half. |
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Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper. |
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Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half. |
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