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• 1 tbsp. Dijon mustard
• Salt and freshly ground black pepper
• 8 slices white bread, crusts removed
Peel eggs under cold running water to remove any small pieces of shell. Rough chop eggs and put them in a medium bowl. Sprinkle in bacon, add mayonnaise and mustard, and stir with a fork. Taste, and season with salt and pepper.
Spread egg salad on each of 4 slices of bread, top each sandwich with another slice of bread, and cut corner to corner to make triangles. Serve immediately.
Nutrition information per serving:
Calories 616 Fat 49 g Sodium 1,110 mg Carbohydrates 24 g Saturated fat 10 g Calcium 123 mg
Protein 20 g Cholesterol 400 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 ½ bread/starch, 2 medium-fat meat, 8 fat.
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