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Bacon and Egg Salad Sandwich
from the kitchen of Sharmagne Leland-St. John

8 eggs
8 slices of smoked bacon
1 tablespoon mayonnaise
2 tablespoons prepared Dijon mustard
1 tablespoon bacon grease
1 teaspoon dried dill weed
teaspoon paprika
red onion, minced
1 stalk celery (with leaves), chopped
Salt and pepper to taste
Rye bread, lightly toasted

Place the eggs in a saucepan and cover
with cold water. Bring water to a boil;
cover tightly and emove from heat. Let
eggs stand in hot water for 10 to 12
minutes. Remove from hot water, plunge
into cold water, cool, peel and chop.
While waiting for the eggs to cook, place
the bacon in a skillet over medium heat.
Cook until crisp. Remove from heat and
drain on paper towels, reserve 1 tablespoon
bacon grease. Crumble the cooked bacon
strips. In a large bowl, combine all the
above ingredients. Mash well with a fork.
Serve on toasted bread as a sandwich.




 


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