Directions:
- Sauté bacon in heavy large skillet over medium heat until brown and crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Cut bacon slices crosswise in half.
- Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
- Place toast slices on work surface; spread lightly with remaining mayonnaise. Divide egg salad among 6 toast slices. Place 4 bacon pieces, then 2 lettuce leaves atop egg salad on each. Cover with remaining toast slices, mayonnaise side down. Cut sandwiches diagonally in half.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 585.64 Kcal (2452 kJ) | ||
| Calories from fat | 406.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.16g | 69% | |
|---|---|---|---|
| Cholesterol | 298.06mg | 99% | |
| Sodium | 894.57mg | 37% | |
| Potassium | 1402.27mg | 30% | |
| Total Carbs | 14.95g | 5% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 6.37g | 25% | |
| Protein | 23.65g | 47% | |
| Vitamin C | 25.3mg | 42% | |
| Iron | 6.9mg | 38% | |
| Calcium | 256.1mg | 26% | |
| Amount Per 100 g | |||
| Calories | 75.38 Kcal (316 kJ) | ||
| Calories from fat | 52.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.81g | 69% | |
|---|---|---|---|
| Cholesterol | 38.36mg | 99% | |
| Sodium | 115.14mg | 37% | |
| Potassium | 180.49mg | 30% | |
| Total Carbs | 1.92g | 5% | |
| Sugars | 0.18g | 5% | |
| Dietary Fiber | 0.82g | 25% | |
| Protein | 3.04g | 47% | |
| Vitamin C | 3.3mg | 42% | |
| Iron | 0.9mg | 38% | |
| Calcium | 33mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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