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eggs hard-cooked
6
diced celery
1⁄4 cup
crisp-cooked, crumbled bacon
3 tablespoons
diced green onion
1 tablespoon
pickled jalapeños, chopped
2 tablespoons
¼ cup
sandwich bread
8 slices
lettuce and tomato , (optional)
For safe meat preparation, reference the USDA website.
Coarsely chop eggs and combine with celery, bacon, green onion, jalapeños and dressing in a mixing bowl. Stir well. Chill until just before serving.
Spread egg salad evenly on 4 pieces of bread; if desired, arrange lettuce and tomato on egg salad. Top with remaining slices of bread. Serve immediately.
