Bacon and Egg Salad Sandwich

for 1 servings

    • 6 eggs
    • 1/3 c. sliced celery
    • 1/3 c. light mayonnaise
    • Salt and pepper
    • 8 slices whole-grain bread
    • 8 slices cooked turkey bacon
    • 8 Green leaf lettuce leaves
    • 4 slices tomato

Cooking Instructions

  1. 1Place the whole eggs in a large saucepan and cover with 1 1/2 quarts of water. Bring to a simmer over high heat. Immediately shut off the burner and wait 10 minutes. Drain and run cold water over the eggs to stop cooking.

  2. 2Peel the eggs and chop. Combine with the celery and mayonnaise; season with salt and pepper.

  3. 3In the morning: Toast the bread while heating the bacon in a microwave. Spread 2 tablespoons egg salad on 1 toast slice and top with the bacon, lettuce, tomato, and remaining toast. Refrigerate remaining egg salad for other meals.