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My Chicken laid an Egg Salad

My chicken laid Eggs! And with a few simple ingredients we will elevate a familiar eggs salad to new heights Chopped pimiento-stuffed olives, bacon, and Dijon mustard take a standard to new heights. Offer potato chips, cherry tomatoes, and sliced deli-style pickles alongside.

BenVaughn My Chicken laid an Egg Salad
  • 12 Slices Low Sodium Turkey Bacon, cooked crispy
  • 8 large eggs, hard boiled
  • 1/3 cup Celery, chopped
  • 1/4 cup green olives, chopped with pimento
  • 1/2 cup mayonnaise olive oil based
  • 1 tablespoon Dijon Mustard
  • 12 Multi-grain bread, (slices)
  • 1/2 cup arugula leaves, organic

Making the Salad

Preparation Saut turkey bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. No need for salt in this recipe, the olives are salty in their brine Place toast slices on work surface. Divide egg salad among 6 toast slices. Place bacon, then arugula leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches and devour

6 25 minutes 12 minutes

My Chicken laid an Egg Salad

My Chicken laid an Egg Salad

My chicken laid Eggs! And with a few simple ingredients we will elevate a familiar eggs salad to new heights Chopped pimiento-stuffed olives, bacon, and Dijon mustard take a standard to new heights. Offer potato chips, cherry tomatoes, and sliced deli-style pickles alongside.

Preparation

Prep Time

25 minutes

Cook Time

12 minutes

Serves

Calories

7302

Equipment

Ingredients

  • 12 Slices Low Sodium Turkey Bacon, cooked crispy
  • 8 large eggs, hard boiled
  • 1/3 cup Celery, chopped
  • 1/4 cup green olives, chopped with pimento
  • 1/2 cup mayonnaise olive oil based
  • 1 tablespoon Dijon Mustard
  • 12 Multi-grain bread, (slices)
  • 1/2 cup arugula leaves, organic
#Add to Grocery List

Making the Salad

Preparation Saut turkey bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. No need for salt in this recipe, the olives are salty in their brine Place toast slices on work surface. Divide egg salad among 6 toast slices. Place bacon, then arugula leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches and devour

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by BenVaughn, Featured Author(www.BVate.com