Best-Ever Egg Salad Sandwiches

• 12 bacon slicesbacon
• 8 large hard-boiled eggs, peeled, coarsely choppedegg
• 1/3 cup finely chopped celerycelery
• 1/4 cup chopped pimiento-stuffed green olivespimiento-stuffed-green-olives
• 1/2 cup mayonnaisemayonnaise
• 1 tablespoon Dijon mustarddijon-mustard
• 12 slices white sandwich bread, toastedbread
• 12 red leaf lettuce leaves

1. 01Sauté 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.
2. 02Combine chopped eggs, celery, and olives in bowl. Mix in 1/4 cup mayonnaise and mustard. Season with salt and pepper.
3. 03Place 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.

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