August 29th, 2012
Recipe by LeeAnne Wright
Place eggs in a pot and cover with cold water by 1 centimetre. Bring to a gentle boil and let boil for about 60 seconds. Turn off the heat, cover and let sit for 8 minutes.
Place eggs in a large bowl of ice water for 8 minutes or until cool enough to hold.
Peel each egg and place in a medium bowl. Add Caesar dressing, salt and pepper, chives; mash with a fork, keeping some texture.
To assemble each egg salad sandwich, place a lettuce leaf and slices of tomato on a slice of bread, top with egg salad mixture, a slice or two of cooked bacon and close sandwich with another slice of bread.