Egg Salad BLT Sandwiches

These sorts of homey salad sandwiches only need your best bread, great potato chips, and maybe a dill pickle along with a big old iced tea but you do you and fix your plate exactly as you please.

makes 4 sandwiches

Ingredients

4 peeled hard-cooked eggs, chopped
1/3 cup minced celery
2 teaspoons minced red or green onion, less if all you have is yellow onion
¼ teaspoon EACH: kosher salt,* fresh ground pepper, and dried dill
¼ cup mayonnaise (I like Hellman’s/Best Food's, but use Duke's if you must. You'll need more for the toast.)
1 teaspoon Dijon-style mustard
A dash or more of hot sauce (I like Tabasco.)
8 slices bread, well-toasted and spread with mayonnaise
4 pieces bacon, fried to a crispy crisp and cut in half
Lettuce (I like arugula.) and sliced tomatoes for serving

Instructions

MAKE THE EGG SALAD: In a medium bowl, stir together all the egg salad ingredients, eggs – a dash of hot sauce. Taste and adjust seasonings. (See note below about salt.)
MAKE AND SERVE THE SANDWICHES: Divide the egg salad between four of the pieces of toast, mayonnaise side up, and spread it evenly. Top the salads each with two halves of bacon, a few leaves of lettuce, and two or three slices of tomato. Grind a little pepper over the tomatoes. Add the other piece of toast, mayonnaise side down, cut in half, and serve immediately.

Notes

*About the salt: If you are eating this salad without bread or are cutting sodium, you may want to use less salt. There are several salty ingredients in the sandwich, including the salad, mayonnaise, Dijon mustard, and the bacon.