Wednesday, February 24, 2010

Bacon and Egg Salad Sandwiches

I found this recipe in the August 2008 issue of Better Homes and Gardens, and it's delish -- bacon makes everything better, right? It's extremely easy, and I just made a couple of minor changes to suit my family. Plus, it was a successful way to get my boys to eat lettuce.

6 eggs
8 (or more) slices of bacon
1/2 c mayonnaise
1 t yellow mustard
1/2 of a cucumber, chopped
lettuce leaves of your choice
8 slices bread (I use cheese bread from the bakery)

Place eggs in medium saucepan; cover with water. Bring to a boil over high heat; cover and turn off heat. Keep in water for 10 minutes. Once done, peel and coarsely chop four eggs. Meanwhile, in 12" skillet cook bacon until crisp; drain. Also lightly toast the bread at the same time. In small bowl combine mayo and mustard.

Top 4 off the bread slices with lettuce leaves, chopped egg and cucumber. Halve the remaining two eggs and place on half on each sandwich. Top with mayo mixture, bacon and remaining bread slices. Enjoy!

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