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- Loaded Egg Salad - Pots and Pins
- 12 bacon slices
- 8 large hard-boiled eggs, peeled, coarsely chopped
- 1/3 cup finely chopped celery
- ¼ cup chopped pimiento-stuffed green olives
- 1 medium tomato, finely chopped
- ¼ cup grated cheddar cheese
- 1/4 to 1/2 cup mayonnaise (depending on how creamy you like your egg salad)
- 1 tablespoon Dijon mustard
- 12 slices white sandwich bread, toasted and buttered (butter is optional)
- 12 red leaf lettuce leaves
- Salt and pepper to taste
View Full Recipe at Pots and Pins
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