Bacon-Spiked Egg Salad Sandwich

• 4 hard-cooked eggs, chopped
• 1/4 cup KRAFT Real Mayo Mayonnaise
• 1 tsp. GREY POUPON Country Dijon Mustard
• 4 slices OSCAR MAYER Bacon, cooked, drained and crumbled
• 8 slices whole grain bread
• 4 large lettuce leaves

1. Mix eggs, mayo and mustard in medium bowl.
2. Stir in bacon.
3. Spread egg mixture evenly onto 4 of the bread slices; top with lettuce.
4. Cover with remaining 4 bread slices.

eggs, mayonnaise, poupon, bacon, bread, lettuce leaves

Taken from www.kraftrecipes.com/recipes/-15981.aspx (may not work)