12 bacon slices
8 large hard-boiled eggs, peeled, coarsely chopped
1/3 cup finely chopped celery
1/4 cup chopped pimiento-stuffed green olives
1/2 cup mayonnaise
1 tablespoon Dijon mustard
12 slices white sandwich bread, toasted
12 red leaf lettuce leaves
Saut� 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.
Combine chopped eggs, celery, and olives in bowl.
Mix in 1/4 cup mayonnaise and mustard.
Season with salt and pepper.
Place 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.
Makes 6 servings.