A simple, yet delicious open-faced sandwich. The egg salad combo brings a well-loved flavour to the saltiness of the bacon.
|1 1/2 tbsp||Mayonnaise|
|2||Bacon slices, Schneiders Country Naturals|
|1||Slice of bread, toasted|
|1/4 tsp||French's prepared yellow mustard|
Heat small skillet on medium temperature, place 2 strips of bacon and cook for about 10 minutes or until desired crispiness. Once cooked, remove bacon from pan and place on paper towel to absorb excess fat.
Meanwhile, place two eggs in boiling water until fully cooked. Empty pot of hot water and replace with cold water to cool eggs to room temperature.
Dice celery, and chop spanish onions, add to bowl.
Scoop mayonnaise and place in bowl. Add one squirt of mustard.
Once completely cool, remove shell from eggs and dice, place in bowl with other ingredients and blend well to create egg salad mixture. Add salt, pepper and paprika to taste.
Toast bread and cool. Spread egg salad mixture on one slice of toast and place slices of bacon, halved, on top. Enjoy!
Show More Comments
No Comments yet