So simple to make, these creamy egg salad sandwiches are packed with the tangy, pickle-y flavor of French’s® Creamy Dill Pickle Mustard Spread in every delicious bite!
10m
PREP TIME
10m
COOK TIME
11
INGREDIENTS
Servings: 4
Ingredients
- 12 hard-cooked eggs, peeled and chopped
- 1/3 cup mayonnaise
- 1/2 cup Creamy Dill Pickle Mustard
- 1/2 cup red onion, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 1/4 teaspoon McCormick® Garlic Powder
- 1/4 teaspoon McCormick® Paprika
- 8 slices multi-grain bread
- 8 slices cooked bacon
- 4 Butterhead lettuce leaves
INSTRUCTIONS
- 1 Coarsely chop eggs and place in a large bowl. Mash with fork or potato masher and set aside.
- 2 Stir in the mayo, French's® Creamy Dill Pickle Mustard Spread, red onion, kosher salt, ground black pepper, garlic powder, and paprika.
- 3 Toast all 8 slices of bread. Top 4 toasted slices bread each with 1 lettuce leaf and 2 strips bacon. Divide egg salad mixture evenly among the 4 sandwiches. Top with remaining slices of bread.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
