Open Face Bacon and Egg Salad Sandwich

The crunchy toasted whole grain whole wheat bread is what makes this sandwich special.

Egg salad, like life, is what you make it.  It can be simple, it can be complex.  Some might mix eggs and mayonnaise and call it egg salad.  Others might add everything but the kitchen sink, the more components the better!  I knew a fellow who used to add tuna...I call that tuna salad, but whatever works for you, pleases me!  This recipe falls somewhere in between both extremes.

When talking about an egg salad sandwich, it's the texture that counts.  Light, fluffy, creamy, crunchy, salty, sweet, tangy...all at once...that's what works for me!

This egg salad keeps well in the refrigerator.  I like to make it at the beginning of the week, so I can have it in the mornings without spending a lot of time on breakfast.

Open Face Bacon and Egg Salad Sandwich  (Makes enough for 4 sandwiches)

4 Hard-boiled Eggs
4 strips Bacon, cut into small pieces and fried and drained on paper towels
Whole Grain Whole Wheat Bread, toasted
1.5 T Mayonnaise
1 t Mustard (any kind works here, I prefer dijon or stone-ground)
10 shakes Tabasco Sauce
1 t Sweet Pickle Relish
Kosher Salt & Ground Pepper to taste

1. Using a fork, mash up the eggs to small pieces
2. Mix together mayo, tabasco, mustard, relish, salt and pepper
3. Add mixture to eggs
4. Spread over toasted bread
5. Top with bacon bits
6. Serve