A delightful twist on the classic egg salad sandwich, combining creamy egg salad with crispy bacon, fresh lettuce, and juicy tomatoes.
Peel and chop the hard-boiled eggs into small pieces.
Use a sharp knife for clean cuts and to avoid mashing the eggs.
Dice the celery into small, even pieces.
Chop the celery finely for a smoother egg salad texture.
In a mixing bowl, combine the chopped eggs, diced celery, mayonnaise, Dijon mustard, salt, and pepper. Mix until well combined.
Adjust the seasoning to taste after mixing.
Cook the bacon until crispy and set aside.
Place cooked bacon on a paper towel to remove excess grease.
Toast the bread slices until golden brown.
Toasting enhances the flavor and prevents the bread from becoming soggy.
Assemble the sandwich by spreading the egg salad onto a slice of toasted bread, adding a lettuce leaf, a slice of tomato, and a piece of crispy bacon. Top with another slice of toasted bread.
Layer the ingredients evenly for a balanced bite.
Serve the sandwiches immediately and enjoy.
Pair with a side salad or chips for a complete meal.
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