Bacon and Egg Salad Sandwich Recipe

Bacon in an egg salad sandwich recipe seems like the natural, obvious progression of egg salad sandwiches, which is probably why you're going to ask yourself, Why didn't I try that before? when you taste it. What a difference. What a surprise, after all.

7 large hard-cooked eggs
4 slices crisp-cooked bacon
1/2 cup mayonnaise
1 heaping teaspoon Dijon mustard
Salt and pepper to taste
8 English muffins or sandwich rolls, toasted

Optional: Curly lettuce, thin-sliced tomatoes and onions

• Chunky-chop the eggs, crumble the bacon and toss together.

Stir in the mayo and mustard. Season lightly with salt and pepper.

Note: Both bacon and mustard are salty, so go easy on the salt, tasting as you go.

Distribute the egg salad evenly on the bottom halves of the toasted English muffins or rolls, about 1/4 cup each. Top with lettuce, tomatoes and/or onions, if you like, and place the tops on. Serve.

Makes 2 cups of egg salad, or more, enough for 8 English muffin- or similarly-sized sandwiches. •

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