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.
Ingredients
Makes 6 servings
Step 1
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.
Step 2
Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
Step 3
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.
Leave a Review
Reviews (52)
Back to TopOkay, I just made this wonderful recipe again as a salad - vs. a sandwich - and added crisp cooked bacon to the mix. This created a really nice added texture and flavor and I will continue to make it this way.
pschasey
Palm Desert, CA
9/30/2013
This is my "go to" recipe for egg salad. I don't use bacon because this ends up as a salad rether than a sandwich, although I suppose one could mix bacon in as well.
pschasey
Palm Desert, CA
7/16/2013
simple and really tasty. Only had Miracle Whip but still is great.
michellestelmach
Manitoba Canada
5/5/2013
I love olives. And I love egg salad. Followed the recipe exactly and neither me nor my boyfriend cared for it.
Anonymous
Wilmington, DE
9/17/2012
I have been making these for years. Had them again tonight. So good with just a cold, fresh, cut-up orange.
tnsnowbird
Covington, TN
9/9/2012
I agree with the person who did not like this recipe. This was a bland taste and thought the olives should really not be there. This is not the best-ever and I think those words should be taken out.
Anonymous
Key Largo, FL
6/6/2012
This is a very refreshing change of pace from standard egg salad. I used it as a salad rather than a sandwich and integrated the bacon into the mixture by chopping it coarsley and adding it to the bowl. I think the next time I will add a few capers just for kicks but, definately, there will be a next time!
pschasey
Palm Desert, CA
5/28/2012
This is a great recipe - my husband loves it! The addition of bacon, olives, and Dijon mustard is what really makes it terrific!
VTJunebug
1/2/2012
I love this recipe! The first time I made it from the recipe and loved it. This time (3rd) I added red and green onion and pecans. Love it!
Anonymous
Colorado
3/20/2011
Very good egg salad - a bit salty with bacon and the olives. This is definitely one of my husband's favorites. I prefer whole wheat bread and often use arugula instead of red leaf lettuce.
oneswisscook
3/26/2010
I was just looking for a good egg salad recipe, I just got a craving for one and wanted to take one for lunch tomorrow. Found this recipe and IT IS TO DIE FOR!!! Absolutely wonderful. Thank you so much for sharing this recipe, it will be a standard in my home. The dijon adds the perfect flavor and goes so well with everything else. For those that don't like olives, they are so subtle in taste, but a very necessary ingredient. I would definitely just give it a try. Thank you again.
2CatsandMe
Chicago, Ill
3/25/2010
I chopped and added the bacon directly into the salad for a great taste. Make sure to season with salt and pepper to bring out the flavors.
Anonymous
Loomis, CA
6/29/2009
This is really the best I have had since childhood. Added in finely minced vidalia onion and some garlic powder. When I make it next time, I'll add in some chopped dill and replace the dijon mustard with dried Colman's mustard powder - 2 tsps.
sharon1975
Wilton, CT
6/26/2009
I'm a big egg salad fan, but I didn't think this recipe was worth the extra effort of chopping celery, chopping olives, and cooking bacon. I'll stick with plain ol' egg salad, although I might add a touch of Dijon from now on.
Anonymous
San Jose, CA
6/14/2009
This has quickly become a family favorite - egg salad jazzed up for adults. I usually use only two slices bacon per sandwich since the olives and mustard can be a bit salty.
oneswisscook
Zurich, Switzerland
5/19/2009
