Bacon and Egg Salad Open-Face Sandwiches

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  • 1/3 cup mayonnaise
  • 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
  • 5 hard-boiled eggs, finely chopped
  • 2 tablespoons real bacon bits
  • 2 tablespoons finely chopped green onion
  • 1/8 teaspoon freshly ground pepper
  • 4 slices crusty sourdough bread, toasted
  • 6 asparagus spears, blanched and cut in half lengthwise


Combine mayonnaise and TABASCO® Green Sauce in medium bowl. Add egg, bacon bits, green onion and pepper; stir to coat well. Chill until ready to serve.

To serve, spread bread slices with egg salad and garnish with asparagus spears, using three halves for each sandwich.

Makes 4 servings.

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