Egg salad sandwiches with olives and bacon

 

If you're one of those people for whom Easter means needing to do something with hard-cooked eggs, here's a variation on a usual suspect.

All-time favorite egg salad and olive sandwiches
Adapted from “Sunday Soup” by Betty Rosbottom

Ingredients
4 hard-boiled eggs, peeled and chopped
2 tablespoons finely chopped celery
1 ½ tablespoons chopped pimento-stuffed green olives
2 tablespoons mayonnaise, plus more for spreading bread
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper
4 slices white sandwich bread, lightly toasted
4 slices bacon, fried until crisp and golden
4 butterhead lettuce leaves

Method
Combine eggs, celery, olives, mustard, salt and pepper in a small bowl. Spread mayonnaise on one side of toasted bread. Divide egg mixture among two bread halves. Top with half of bacon and half of lettuce and then remaining bread slices. 

Rating: So the thing that's supposed to make this special is the olives. And they're fine. But really, who are we trying to kid here? Putting bacon on egg salad is the part that's cheating, but in a good way.