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Open Faced Egg Salad Sandwich

6 eggs
1 cup celery, diced into small pieces
34 cup mayonnaise
2 tablespoons green onions, chopped
14 teaspoon salt
14 teaspoon black pepper
1 teaspoon prepared horseradish
8 bacon, slices
4 whole wheat bread, slices
4 lettuce leaves
8 ripe tomatoes, slices
12 cucumbers, slices


in 2 qt saucepan place eggs, add enough cold water to come 1" above eggs. cook over high heat until water comes to a full boil, remove from heat. cover and let stand 20 to 25 minutes. immediately cool eggs in cold water to prevent further cooking. peel, chop cooked eggs, place in medium bowl, stir in remaining salad ingredients. fry or microwave bacon until crispy. meanwhile toast bread. top each slice toast with 1 lettuce leaf, 2 slices tomato, 3 slices cucumber and 1/2 cup egg salad. crisscross cooked bacon strips over sandwich and serve.

Source: www.food.com