Jim Coleman Recipes

Oregano & Olive Egg Salad Sandwiches

Ingredients:

• 12 bacon slices
• 8 large hard-boiled eggs, peeled, coarsely chopped
• 1/3 cup finely chopped celery
• 1 tablespoon finely chopped fresh tarragon
• 2 tablespoons finely chopped shallot
• ¼ cup chopped pimiento-stuffed green olives
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 12 slices "whole-wheat" bread
• 12 red leaf lettuce leaves

Directions:

Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.

Combine chopped eggs, celery, oregano, shallots and olives in bowl. Mix in ¼ cup mayonnaise and mustard. Season with kosher salt and pepper to taste.

Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.