Ingredients
- 10 slices pumpernickel or rye bread
- 8 eggs, hard-boiled, peeled and chopped
- 2 stalks celery, finely chopped
- 1 tablespoon freshly chopped chives
- 1 tablespoon freshly chopped parsley leaves
- 2 tablespoons Dijon mustard
- 1/3 cup mayonnaise
- 3 slices bacon, cooked crisp and cut into shards
- Salt and freshly ground black pepper
Directions
Toast the bread slices and cut each slice into 4 triangular pieces. Set aside.
In a large bowl mix all the remaining ingredients until well combined. Season with salt and pepper, to taste.
Immediately before serving, arrange the toast triangles on a platter and scoop about 1 tablespoon of egg salad onto each. Top with bacon shards and serve.
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By whiskymonique
on June 07, 2011
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Loved it, added more bacon....
By hollyjo
Evansville, IN
on December 06, 2010
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Saw this on your show today and though I would try it. Super yummy and easy!! I just made it into a sandwich on white bread. I followed the recipe as is except I added just a pinch of sugar. Would be great on the toasts as the recipe calls for.
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