Best-Ever Egg Salad Sandwiches

• 12 slices bacon
• 8 large hard-boiled eggs, peeled,coarsely chopped
• 1/3 cup finely chopped celery
• 1/4 cup chopped pimento stuffed olive
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 12 slices white bread, toasted
• 12 leaves red leaf lettuce

1. Saute bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes.
2. Using slotted spoon, transfer bacon to paper towels to drain.
3. Cut bacon slices crosswise in half.
4. Combine chopped eggs, celery, and olives in bowl.
5. Mix in 1/4 cup mayonnaise and mustard.
6. Season with salt and pepper.
7. Place toast slices on work surface; spread lightly with remaining mayonnaise.
8. Divide egg salad among 6 toast slices.
9. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each.
10. Cover with remaining toast slices, mayonnaise side down.
11. Cut sandwiches diagonally in half.

bacon, eggs, celery, pimento stuffed olive, mayonnaise, mustard, white bread

Taken from www.food.com/recipe/best-ever-egg-salad-sandwiches-53986 (may not work)