Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; chop.
Meanwhile, cook bacon until crisp. Drain on paper towel; crumble.
In medium bowl, combine chopped eggs, celery, mayonnaise, salt and pepper; mix well. Stir in bacon.
Layer lettuce, egg salad and tomato slices on 4 slices of bread. Top with remaining bread slices.
4 sandwiches
Cal 440, cal from fat 270, total fat 30g, sat fat 7g, choles 335mg, sodium 720, fiber 29g
Originally Submitted
8/3/2010
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