2 slices bacon
2 hard boiled eggs, chopped
1 tbsp. chopped celery
1 tbsp. chopped green olives
2 tbsp. mayonnaise
1 tsp. Dijon mustard
2 lettuce leaves
2 slices whole grain bread
Fry
or microwave bacon until crisp; drain on paper towel. In a small bowl,
combine eggs, celery and green olives. Stir in mayonnaise and mustard
until well blended. Spread more mayonnaise on both slices of bread; top
one slice with lettuce leaves and egg salad mixture. Cut bacon slices
in half and lay on top of egg salad. Top with second piece of bread.
